Description
Culinary magic happens when classic Italian Creamy Chicken Carbonara meets modern kitchen creativity. Rich parmesan, crispy pancetta, and tender chicken unite in a silky sauce that will entice dinner companions and leave plates sparkling clean.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) boneless, skinless chicken breasts (cubed)
- 4 slices bacon (diced)
- 2 large eggs
Pasta and Dairy:
- 12 ounces (340 grams) spaghetti
- 1 cup (240 milliliters) heavy cream
- 1 cup grated parmesan cheese
Seasonings and Herbs:
- 3 cloves garlic (minced)
- Salt to taste
- Pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions
- Prepare spaghetti al dente according to package directions, then drain thoroughly and let rest.
- Render bacon in a large skillet until golden and crisp, creating a flavorful fat base; transfer bacon to a paper towel-lined plate.
- Sear chicken pieces in the residual bacon drippings over medium-high heat, seasoning with salt and black pepper until fully cooked and slightly caramelized.
- Whisk eggs, grated parmesan, and heavy cream in a separate mixing bowl until smooth and well-integrated.
- Reduce skillet heat to low, return pasta to the pan, and carefully pour the creamy egg mixture, continuously tossing to prevent scrambling and create a silky sauce.
- Fold in crispy bacon and cooked chicken, gently stirring to distribute ingredients evenly and maintain a luxurious, glossy texture.
- Immediately plate the carbonara, allowing residual heat to slightly thicken the sauce, and sprinkle with fresh chopped parsley for a vibrant finish.
Notes
- Save some pasta water before draining, which helps create a smoother, silkier sauce by adding starch to help emulsify ingredients.
- Temper eggs carefully when adding to hot pasta to prevent scrambling by slowly introducing hot pasta while continuously whisking.
- Consider using pancetta instead of bacon for a more traditional Italian carbonara flavor profile with less smoky intensity.
- For a lighter version, substitute half-and-half or whole milk instead of heavy cream, reducing overall calorie content while maintaining creamy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 580 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 165 mg