Chicken Carbonara recipe that’s AMAZING!
Is there anything better than pasta, white sauce, AND bacon? This AMAZING CHICKEN CARBONARA recipe is all that wrapped into one!
I love to find great recipes online, or ones I grew up on and know by heart, and put my own twist on them by adding/ replacing ingredients to make a one of a kind creation!
I have been making this dish for more than a decade, and had “NO IDEA” it was going to become the most favored dish of all my dinner recipes!
This time I am inspired to put my own spin on many great Italian dishes by one of my favorite Food Networks chefs, Giada De Laurentiis!
Her love for Italian dishes is always apparent in the recipes she shares. You can check out more of her mouth-watering recipes here.
It’s quite simple, but I highly recommend not “skimping” on the ingredients to ensure the rich, bold texture bold pasta dishes are loved for.
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INGREDIENTS: Serves 6-8 people
6pk boneless chicken
1lb of bacon
4 cloves of garlic, chopped
Olive oil to coat a large skillet
Kosher Salt/Black Pepper
2boxes of al dente spaghetti/regular spaghetti NOT thin
1pt heavy whipping cream
5 egg yolks
1 BLOCK of parmesan cheese (NO shaker cheese…fresh block is best)
8 FRESH basil leaves chopped fine
Cube the chicken into bite size pieces, salt and pepper well and add to a large hot skillet with coated olive oil, while the chicken is browning, cut the bacon into bite size pieces and set aside.
Continue to let the chicken brown and just as it starts to stick to the pan with the juice residue starting to brown the skillet, add 1/4c of water to the skillet to lift the pan residue and create a marinade for the chicken. Once the liquid has reduced, remove the chicken and set aside.
In the same skillet, brown the bacon pieces. The last minute before the bacon is fully cooked toss in garlic for 2minutes to saute garlic…Drain fat and add the chicken back into the skillet with the bacon/garlic and set aside.
In the same skillet, brown the bacon, and just before its fully cooked, add in the chopped garlic.
Drain the fat and then add back in the cooked chicken and set aside.
- Bring a large pot of water to a boil.
- Add a bit of olive oil to avoid pasta sticking during cooking time. While the pasta is cooking, in a separate bowl, separate the eggs, and add just the yokes to the bowl.
- Mix the yolks well, and then begin slowly adding in the whipping cream, whisking the mixture as you go.
- Lastly, add in some chopped basil, and grated parmesan and mix well.
Putting it all together:
Bring your skillet of meat back up to a medium heat.
Add in drained spaghetti. Using large tongs, begin to toss and blend the pasta in well with the meat.
Slowly add your egg and cream mixture and toss gently, being careful not to scramble the eggs.
Once heated all the way through (approx. 8 minutes or so) it’s time to plate the carbonara on a dish.
Add extra grated parmesan and enjoy!
If you have a great Carbonara recipe or something that’s similar and filling, I would LOVE to hear from you.
I have a large family and get this request often. It would be nice to try something new!
Hope you enjoy this dish as much as my family has the last decade!! You can check out more great recipes from me right here.