Chicken Carbonara Recipe
Chicken carbonara is a pasta dish made with spaghetti noodles, crispy bacon, Parmigiano cheese, eggs, and, of course, tender chunks of chicken.
Servings: 6
Ingredients
- 16 ounces spaghetti cooked (you can use Linguine, Fettucini, or egg noodles)
- 6 strips of bacon cut into pieces (about 1 inch)
- 2 chicken breasts (cubed into bite-size, about 1 inch, about 1 pound)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon lemon pepper
Carbonara sauce:
- 4 egg yolks
- ⅓ cup grated Parmigiano cheese
- 1 tablespoon dry basil (if you like more basil taste add another tablespoon)
- 1 teaspoon Italian seasoning
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup heavy cream
Instructions
- Cook the pasta according to the directions on the package. Set aside.
- In a large skillet, I used a 10-inch braiser, to cook the bacon pieces. about 8 minutes. I cut the bacon already into pieces, but you can also cook the bacon whole and then chop it into desired pieces in size.
- Once the bacon is cooked, transfer it to a paper towel-lined plate. Gently press down with another paper towel to soak the oil out. Set aside.
- Take the bacon grease out of the skillet, minus 1 tablespoon.
- On medium heat add the chopped chicken bites.
- Sprinkle salt, ground pepper, and lemon pepper seasoning. Cook until the chicken is no longer pink and the internal temperature indicates 165 degrees F, about 8 to 10 minutes.
- While the chicken is cooking, in a medium size bowl, combine the egg yolk, grated Parmigiano cheese, dry basil, Italian seasoning, salt, and ground pepper. Whisk until combined.
- Add the heavy cream and gently whisk until the ingredients are all combined together. Set aside.
- Add the bacon back into the skillet once the chicken is cooked. Mix together on low heat.
- Add the pasta and mix so the chicken and bacon are mixed with the pasta.
- Slowly pour the heavy cream mixture on the pasta. Using 2 serving forks or a pair of cooking tongs mix until the pasta is coated with the cream/egg yolk mixture.
- Cook on low medium heat until heated through, 4 to 5 minutes.
- Serve and enjoy!
Notes
- Why just the egg yolk? It makes the sauce creamier. When adding the whole egg to the pasta, the residual heat of the pasta cooks the egg white leaving some white pieces on the pasta.
- Storage: Store in the fridge for up to 3 days.
Nutrition
Serving: 1 of 6 servings | Calories: 565kcal | Carbohydrates: 59g | Protein: 31g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 226mg | Sodium: 634mg | Potassium: 518mg | Fiber: 3g | Sugar: 3g | Vitamin A: 830IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 2mg
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