Description
This Creamy Italian Chicken Carbonara with Smoky Bacon is a luscious twist on the classic pasta dish, featuring tender chicken breast, crispy smoky bacon, peas, and a rich, velvety Parmesan egg-cream sauce. Perfectly cooked linguine is coated in a creamy sauce that is silky and flavorful, garnished with fresh parsley for a refreshing finish. This comforting and satisfying recipe combines traditional Italian flavors with a smoky depth, ideal for a hearty weeknight dinner or an impressive meal for guests.
Ingredients
Scale
Pasta
- 400 g linguine or spaghetti
Meat and Protein
- 200 g smoky bacon, chopped
- 2 large chicken breasts, thinly sliced
Vegetables and Aromatics
- 3 cloves garlic, minced
- 1 cup frozen peas, thawed
- Fresh parsley, chopped, for garnish
Sauces and Dairy
- 3 large eggs
- 100 ml heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
Seasonings
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook Pasta: Fill a large pot with salted water and bring it to a boil. Add the linguine or spaghetti and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside for later use.
- Cook Bacon: In a large pan set over medium heat, add the olive oil. Once heated, add the chopped smoky bacon and cook for 5-7 minutes until crispy. Remove the bacon from the pan and drain on paper towels to remove excess fat; set aside.
- Cook Chicken and Garlic: Using the same pan with bacon drippings, add the thinly sliced chicken breasts. Cook for about 5-7 minutes until the chicken is golden brown and cooked through. Add the minced garlic and cook for 1 more minute until fragrant, being careful not to burn the garlic.
- Prepare Sauce Mixture: In a separate bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese. Season the mixture with salt and freshly ground black pepper to taste.
- Combine Ingredients: Lower the heat to low. Add the cooked pasta into the pan with the chicken and garlic. Stir in the reserved crispy bacon and thawed peas, mixing gently to combine evenly.
- Add Creamy Sauce: Slowly pour the egg and cream mixture over the pasta while continuously stirring. Keep the heat low to ensure the eggs cook gently and do not scramble. If the sauce appears too thick, gradually add the reserved pasta water a little at a time until the sauce reaches your desired creaminess and consistency.
- Finish the Dish: Toss everything thoroughly so the pasta is completely coated in the creamy Carbonara sauce and the mixture is smooth and luscious.
- Serve: Remove the pan from heat and portion the Carbonara onto serving plates. Garnish generously with chopped fresh parsley to add color and brightness.
- Optional Extra: Serve immediately with extra grated Parmesan cheese on the side for those who prefer more cheesy flavor.
Notes
- Ensure the heat is kept low when adding the egg mixture to avoid scrambling the eggs and to achieve a silky sauce.
- Reserved pasta water is key to adjusting the sauce consistency without diluting flavor.
- Using smoky bacon adds a depth of flavor; pancetta can be used as a substitute.
- Freshly grated Parmesan cheese works best for authentic flavor and smooth melting.
- The peas add a nice pop of sweetness and color but can be omitted or substituted with vegetables like asparagus or spinach.
