Chicken Carbonara Dish (Print Version)
Delicious pasta packed with chicken, bacon, and a creamy egg-Parmesan mix. Done in 35 minutes.
# Ingredients:
→ Noodles & Meats
01 -
4 slices bacon, cut up small
02 -
2 chicken breasts, no skin or bones, cut into strips
03 -
8 oz fettuccine or spaghetti
→ Creamy Mix
04 -
1/2 cup grated Parmesan
05 -
2 eggs, large
06 -
1/2 cup heavy whipping cream
→ Spices & Oil
07 -
1 tablespoon olive oil
08 -
3 minced garlic cloves
09 -
Salt to your liking
10 -
1 teaspoon ground black pepper
→ Toppings
11 -
More Parmesan cheese
12 -
Chopped parsley (fresh)
# Directions:
01 -
Fill a big pot with salted water and heat until boiling. Cook fettuccine until just tender (al dente). Scoop out 1/2 cup of the pasta water, then drain.
02 -
In a large pan, cook bacon pieces until crunchy. Take it out but don’t throw out the bacon grease.
03 -
Pour olive oil into the pan with the bacon drippings. Toss in chicken slices and cook for 5-7 minutes until browned. Sprinkle salt and pepper. Remove and set aside.
04 -
In the same pan, cook garlic for 1 minute. Whisk Parmesan, eggs, cream, and pepper in another bowl.
05 -
Take the pan off the heat. Toss the pasta in the pan, then stir in the egg mixture quickly. Add the chicken, bacon, and some pasta water to loosen if needed. Sprinkle parsley and cheese over the top.
# Notes:
01 -
Save pasta water to make the sauce smooth if needed.
02 -
Don’t leave the pan on heat when adding eggs—scrambled eggs are no fun.
03 -
Feel free to use pre-cooked or leftover chicken.