Chicken Carbonara is a creamy, indulgent take on your simple spaghetti recipe. Many confuse this Roman dish with Aglio Olio and Alfredo Pasta. But in reality, it’s a classic union of thick egg sauce with crispy bacon and tender chicken pieces. Imagine this dish on your Sunday brunch table. Wouldn’t it be a delightful sight? Let’s get ready to cook this sinful dish!
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Place a heavy bottomed pan on medium heat and add water, spaghetti, salt and oil to the pot. Let it cook for 5-7 minutes. Turn off the heat and drain the spaghetti. Keep the water for further use.
In a bowl, beat the eggs and then fold in some Parmesan cheese. Add salt, pepper and chopped parsley to the mixture.
Add oil to a skillet pan and place it on medium-high heat. Add bacon and minced garlic to the pan and fry until the bacon cooks evenly. Remove the bacon in a plate and use the same pan to cook the chicken. On medium-high heat, add chicken pieces to the pan. Sprinkle some salt and pepper for taste. Let the chicken cook for 10 mins.
Add your pre-cooked bacon and spaghetti to the same pan and mix everything thoroughly. Pour your egg mixture in the pan and keep tossing the spaghetti. Turn your flame down to low. Then, add some leftover pasta water to the pan.
Grate some Parmesan cheese over the Chicken Carbonara and garnish it with some finely chopped parsley. There you have it, a creamy and flavourful dish. Bon appétit!
You can add leftover roasted chicken from the previous night to your Chicken Carbonara.
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Frequently Asked Questions
What is the alternative to bacon?
You can use mushrooms instead of bacon.
Can I add cream to Chicken Carbonara?
Yes, you can add heavy whipping cream to make the dish creamier.