Chicken Carbonara Recipe

Chicken Carbonara Recipe:- It has all the things you love about carbonara! That smooth sauce, lots of bacon, and chicken that is just right al dente are all mixed together. A whole meal in one! With clear steps on how to make the perfect carbonara, this ridiculously easy meal will make you feel like a skilled chef.

Chicken Carbonara Recipe

Is there anyone who doesn’t want a plate of creamy, dreamy carbonara? When you say the name out loud, everyone in the room will go “mmmm.” That sauce is so easy and cheesy, and it goes great with bacon and chicken today! Even though I’m not following the exact steps for carbonara, it is my kitchen, so what the heck!

No matter how much I love a big carbonara, something is always missing. It needs a little more protein to help break down the carbs. Penne is my go-to meal for everything. I’m not going to take sides on it! Even worse, eating the pasta as a side dish. No. It needs to stand out on its own. That’s why you need this chicken carbonara! It makes a great meal on its own and fills you up.

Ingredients

• Spaghetti – Any long shaped pasta will work. Fettuccine, linguine, spaghettini, it will all work.
• Pasta cooking water – Don’t drain all the water, save about 1 1/4 cups.
• Eggs – I used two full eggs and two egg yolks.
• Parmesan cheese – Use fresh Parmesan rather than canned. This will give you a melty, silky, sauce rather than a grainy one.
• Salt & pepper – Season to taste.
• Bacon – Use guanciale or pancetta if you’re looking for authenticity.
• Chicken – This is a great opportunity to use up some leftover chicken.
• Garlic – As much or little as you like.
• Basil – Freshly chopped for garnish.

How to make chicken carbonara

1. Pasta: Cook the spaghetti in a large pot of salted boiling water until al dente according to package instructions. Reserve 1 1/4 cup of the pasta cooking water.
2. Eggs: Whisk the 2 whole eggs and 2 egg yolks with 1 1/4 cup of the parmesan cheese, salt, and pepper. Set aside.
3. Meats: Cook the bacon in a skillet over medium high heat. When almost crisped, add the chicken and cook for another 2-3 minutes, until the bacon is done. Remove the bacon and chicken with a slotted spoon and set aside.
4. Start the sauce: Reduce the heat in the skillet to medium. Add the garlic and cook for 30 seconds to 1 minute. Add the pasta cooking water into the skillet along with the spaghetti. Toss the spaghetti until the sauce starts to become thickened and glossy. Turn off the heat.
5. Finish the sauce: Pour the egg and Parmesan mixture into the skillet, and toss the pasta. Continue to toss the pasta until the sauce is thick and the eggs are fully cooked. Add the bacon and chicken back to the skillet and stir to combine.
6. Garnish: Top with the remaining cheese and freshly ground black pepper.

Bacon in carbonara?

Some of you might read this title and ask, “What’s wrong with bacon?!” half of them are reading the list of ingredients and are shocked and horrified to see it.

If you can believe it, bacon in carbonara is a big deal. Usually, guanciale is used to make carbonara, but pancetta can be used instead if that’s not available. A lot of people have trouble making classic carbonara because these two things are hard to find and expensive.

That’s when bacon comes in! It costs a lot less and can be found at all food stores. Even though it’s not traditional, this is a great option for people who want to try making their own carbonara. It’s your kitchen, so make the rules!

What kinds of pasta can I use?

Spaghetti is usually used to make carbonara. The eggs will cook faster because the long noodles trap the heat, soak up the sauce, and cook the eggs. We don’t want to use direct heat on the eggs, so we need to make the noodles as hot as possible. Long noodles are great for keeping you warm.

If you want to use something else, you can use linguine, fettuccine, spaghettini, tagliatelle, capellini, bucatini, or Italian vermicelli.

Are the eggs cooked?

To make a good carbonara, you need to start with eggs and cheese and make a smooth, thick sauce without using direct heat to scramble the eggs. Time your carbonara right, and you won’t have to worry about eggs that aren’t cooked enough.

While the pasta is cooking, start cooking the bacon. This will make sure that the pasta is still hot when it hits the pan. Putting it in the pan over high heat with the pasta water will cover all the noodles and make them steaming hot. To keep the heat in, add the eggs and cook them without breaking them up. Make a beautiful, smooth sauce that is safe to eat.

See Also: Spinach Artichoke Lasagna Recipe

Nutrition Information