Chicken Carbonara Bacon (Print Version)
# Ingredients:
→ Proteins & Pasta
01 -
8 oz fettuccine (or spaghetti)
02 -
2 chicken breasts, boneless and skinless, cut into strips
03 -
4 diced bacon slices
→ Creamy Sauce
04 -
2 large eggs
05 -
1/2 cup Parmesan cheese, grated
06 -
1/2 cup heavy cream
→ Oil & Seasonings
07 -
1 tablespoon olive oil
08 -
Salt, as needed
09 -
3 minced garlic cloves
10 -
1 teaspoon ground black pepper
→ Topping
11 -
Extra Parmesan
12 -
Fresh parsley, chopped
# Instructions:
01 -
Bring a big pot of water with salt to a boil. Cook fettuccine until it's firm but tender. Save 1/2 cup of pasta water before draining.
02 -
In a skillet, cook bacon pieces until they're crunchy. Remove the bacon but leave the oil behind.
03 -
Using the bacon fat, add olive oil and cook the chicken strips for 5-7 minutes until browned. Sprinkle some salt and black pepper. Set it aside.
04 -
Sauté minced garlic in the same pan for 1 minute. In a bowl, whisk together the eggs, Parmesan, cream, and black pepper.
05 -
Take the skillet off the heat. Put the cooked pasta in and quickly mix in the egg mixture. Stir in the bacon, chicken, and a bit of that pasta water if it feels too thick. Top with parsley and extra cheese.
# Notes:
01 -
Hold onto the pasta water to thin the sauce if it's needed.
02 -
Remove the pan from heat before adding the egg mix. It helps keep the eggs smooth rather than scrambled.
03 -
Want a shortcut? Use leftover or pre-cooked chicken instead.