Chicken Bacon Carbonara Pasta
Tender chicken and crispy bacon coat linguine in a rich egg and parmesan sauce.
Ingredients
- 12 oz linguine or spaghetti 340 g
- 4 slices thick-cut bacon chopped
- 2 boneless skinless chicken breasts, cut into bite-sized strips
- 2 cloves garlic minced
- 2 large eggs
- 2 large egg yolks
- 3/4 cup grated Parmesan cheese 65 g
- 1/3 cup heavy cream (optional) 80 ml
- 1/2 tsp kosher salt plus more to taste
- 1/2 tsp black pepper plus more to taste
- 2 tbsp chopped fresh basil
- 1 tbsp olive oil if needed
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine until al dente according to the package directions. Scoop out 1/2 cup (120 ml) of the starchy pasta water and set it aside, then drain the pasta.
- Whisk the whole eggs, egg yolks, Parmesan cheese, heavy cream, salt, and black pepper together in a medium bowl. Set this mixture aside.
- Place a large skillet over medium heat and add the chopped bacon. Cook until crisp, which takes about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the skillet.
- Add the chicken strips to the skillet in an even layer. Cook for 5 to 7 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F (74°C) on a meat thermometer.
- Stir the minced garlic into the skillet with the chicken. Add a splash of olive oil if the pan looks too dry. Cook for 1 minute until fragrant.
- Remove the skillet from the heat and let it cool for 3 minutes. This step prevents the eggs from scrambling when they hit the pan.
- Return the cooked bacon and drained linguine to the skillet. Pour the egg mixture over the pasta, adding a splash of the reserved pasta water. Toss vigorously with tongs until a smooth sauce forms, adding more pasta water as needed.
- Garnish the pasta with fresh chopped basil and serve warm.
Notes
Food safety is important when cooking poultry. Always use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
Grate your Parmesan cheese from a block rather than using pre-grated cheese. Freshly grated cheese melts much smoother into the sauce.
If the sauce thickens too much as it cools, stir in a little warm water or leftover pasta water to loosen it up.