Chicken Carbonara Pasta
A creamy, comforting chicken carbonara pasta dish with crispy bacon and rich egg sauce—ready in just 15 minutes and perfect for weeknights.
Print Pin Servings: 4
Calories: 620kcal
Cost: $12
Equipment
- 1 Large pot
- 1 Large skillet
- 1 Mixing bowl
- Tongs
- 1 Cutting board
- 1 Knife
- 1 Fine-mesh strainer
Ingredients
- 12 oz Spaghetti or linguine uncooked
- 1 lb Boneless chicken thighs cut into bite-sized pieces
- 6 Thick-cut bacon chopped
- 3 Egg yolks large
- 1 Whole egg large
- 1 cup Parmesan cheese freshly grated + extra for garnish
- 3 Garlic cloves minced
- ½ teaspoon Black pepper freshly ground
- ½ teaspoon Salt or to taste
- 2 tablespoon Fresh parsley chopped
- 1 tablespoon Olive oil optional, if needed
Instructions
- Boil pasta until al dente.
- Whisk eggs, Parmesan, and pepper in a bowl.
- Cook bacon in a skillet until crispy. Remove and set aside.
- In the bacon fat, brown the chicken until fully cooked.
- Add minced garlic and sauté briefly.
- Turn off the heat. Add drained pasta to the skillet with chicken and toss to combine.
- Quickly add the egg mixture and stir rapidly to coat the pasta without scrambling the eggs.
- Gradually add reserved pasta water until desired creaminess is achieved.
- Fold in the crispy bacon and chopped parsley.
- Serve immediately with extra Parmesan on top.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 300g | Calories: 620kcal | Carbohydrates: 55g | Protein: 32g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 210mg | Sodium: 780mg | Potassium: 550mg | Fiber: 3g | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 3mg | Calcium: 200mg | Iron: 2.5mg