Chicken Carbonara Creamy (Print Version)
# Ingredients:
→ Proteins & Pasta
01 -
8 oz fettuccine (or spaghetti)
02 -
4 slices bacon, chopped
03 -
2 chicken breasts, skinless and boneless, cut into strips
→ Creamy Base
04 -
1/2 cup grated Parmesan cheese
05 -
2 eggs, large
06 -
1/2 cup heavy whipping cream
→ Oil & Spices
07 -
3 minced garlic cloves
08 -
A teaspoon of ground black pepper
09 -
Salt for taste
10 -
Olive oil, 1 tablespoon
→ Toppings
11 -
Chopped fresh parsley
12 -
Extra Parmesan for sprinkling
# Instructions:
01 -
Boil a big pot of water with salt. Cook fettuccine until firm but just done, saving 1/2 cup of the water before draining.
02 -
In a large pan, cook the chopped bacon until it’s crispy. Remove bacon bits, but leave the grease in the pan.
03 -
Use the bacon grease and a bit of olive oil to brown the chicken strips, cooking them for 5–7 minutes. Sprinkle in salt and pepper. Take out and set aside.
04 -
In a separate mixing bowl, whisk together cream, eggs, grated Parmesan, and black pepper. In the same pan, quickly sauté minced garlic for about a minute.
05 -
Take the pan off the heat. Toss the cooked pasta into the pan, stirring in the egg mixture quickly. Add crispy bacon, chicken, and some pasta water if necessary. Finish with parsley and extra cheese on top.
# Notes:
01 -
Use pasta water to fix a too-thick sauce.
02 -
Add eggs off the heat to avoid cooking them.
03 -
Leftover or pre-cooked chicken works fine here.