Creamy Chicken Carbonara Pasta
Juicy chicken, crispy bacon, and pasta combined in a silky parmesan carbonara sauce. A comforting and elegant dinner perfect for any night.
Equipment
- Large pot
- Large skillet
- Mixing bowl
- Whisk
- Tongs
- Measuring cups and spoons
Ingredients
- 12 oz spaghetti or fettuccine
- 2 boneless skinless chicken breasts sliced
- Salt and black pepper to taste
- 6 slices bacon chopped
- 3 cloves garlic minced
- 3 large eggs
- 1 cup freshly grated parmesan cheese
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ cup reserved pasta water
- 2 tablespoons chopped parsley
Instructions
- Cook the pasta according to package instructions. Reserve ½ cup of pasta water, then drain.
- Season the chicken with salt and pepper.
- In a large skillet, cook the bacon until crispy, then transfer to a plate while leaving a small amount of fat in the pan.
- Cook the chicken in the same skillet until golden and fully cooked.
- Add the garlic and sauté briefly until fragrant.
- In a bowl, whisk together the eggs, parmesan cheese, black pepper, and Italian seasoning.
- Reduce heat to low. Add the drained pasta to the skillet with the chicken.
- Remove the pan from heat and quickly toss the pasta with the egg mixture, stirring continuously so the sauce becomes creamy without scrambling.
- Add reserved pasta water a little at a time until the sauce reaches a silky consistency.
- Stir the bacon back in and finish with chopped parsley before serving.
Notes & Wine Advice
Notes
For the smoothest carbonara sauce, always remove the pan from direct heat before adding the egg mixture — residual warmth is enough to create a creamy texture without curdling. Use finely grated parmesan rather than pre-shredded cheese for a more luxurious melt and better flavor integration. If the pasta tightens while resting, revive it with a small splash of warm pasta water to restore its silky consistency.Wine Tip
A crisp Pinot Grigio is an excellent partner for this dish, offering bright acidity that cuts through the richness while keeping the meal balanced. If you prefer a slightly rounder style, a lightly oaked Chardonnay complements the parmesan and bacon beautifully without overpowering the delicate carbonara sauce.Nutrition values
Serving: 1 portion | Calories: 655 kcal | Carbohydrates: 54 g | Protein: 41 g | Fat: 30 g | Saturated Fat: 11 g | Sodium: 620 mg | Sugar: 2 g