Ingredients
Scale
- 2 chicken breasts, diced
- 4 slices bacon, chopped
- 12 oz spaghetti or fettuccine
- 3 large eggs
- 1 cup grated parmesan cheese
- ½ cup heavy cream (optional for extra creaminess)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Extra grated parmesan (for serving)
Instructions
- Boil the pasta in salted water until al dente, then drain and set aside.
- Heat olive oil in a skillet and cook diced chicken until golden and cooked through; remove and set aside.
- In the same pan, cook chopped bacon until crispy, then add garlic and sauté for about 1 minute.
- In a bowl, whisk together eggs, parmesan, and cream if using; season with salt and pepper.
- Return chicken to the pan with bacon, add pasta, and remove the pan from heat. Quickly stir in the egg mixture to create a creamy sauce.
- Garnish with chopped parsley and extra parmesan, then serve immediately.
Notes
Work quickly off the heat when adding the egg mixture to avoid scrambling. Reserve pasta water to loosen the sauce if it becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 250mg
Keywords: chicken carbonara, pasta, creamy sauce, weeknight dinner, family-friendly