Chicken Carbonara Recipe
A rich pasta and chicken dish features a cheesy egg sauce and crispy bacon.
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Instructions
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Start boiling salted water and cook pasta according to package directions, reserving 1 cup of pasta water before draining.
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In a large skillet, cook bacon until crispy, then transfer it to a paper towel-lined plate.
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Season chicken with 1/4 teaspoon salt and cook in the same skillet with drippings on medium-high heat until opaque, then add diced shallot for a few minutes before adding minced garlic for one more minute, cooking until the chicken reaches 165 F.
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Move the chicken and shallots to a plate, leaving 2 tablespoons of oil in the skillet.
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Whisk together eggs, grated Parmesan or Romano cheese, and black pepper in a large bowl, then slowly whisk in about 1/4 cup of the reserved pasta water.
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Drain pasta and add it to the skillet. On medium-low heat, toss the pasta with 1/4 cup more reserved water, then slowly pour in the egg mixture, tossing constantly until the sauce thickens, adding more pasta water as needed.
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Crumble the bacon, slice the chicken, and add to the pasta with chopped parsley. Season with additional salt and top with more grated cheese, if desired.