Chicken Carbonara
Hey There, Let’s Talk Chicken Carbonara!
So, Chicken Carbonara—it’s like a warm hug on a plate, isn’t it? I remember the first time I made it; I was in college, and my roommate and I decided we were fancy chefs for the night. We didn’t even have a whisk, but somehow, it turned out deliciously creamy. (We even high-fived over it!) This dish has been a staple since then, especially when I need some comfort food that feels a little bit more elevated than a bowl of cereal.
Why You’ll Love This
I make this when I’m in dire need of something indulgently satisfying but not too fussy. My family goes crazy for this because it seems like a ‘special occasion’ meal, even though it’s pretty simple to whip up. Plus, it’s one of those dishes that makes you look like you tried harder than you actually did. (Who doesn’t love a little culinary deceit?)
Ingredients List
- 2 chicken breasts (or thighs if that’s what you have—I’ve used both!)
- 250g pasta (spaghetti works, but I’ve used penne when I’m out)
- 1 cup grated Parmesan cheese (my grandma swore by the block cheese, but hey, pre-grated works in a pinch)
- 2 large eggs
- 4 slices of bacon (or pancetta if you’re feeling fancy)
- 2 cloves garlic, minced
- Salt & pepper to taste
Directions
- Cook the pasta in a pot of salted boiling water until al dente. (This is where I usually chat with my kids or sneak a taste of the pasta.)
- Meanwhile, cook the bacon in a pan until crispy, then remove and chop it up. Leave a bit of the grease for flavor.
- In the same pan, cook the chicken until golden brown. Don’t worry if it looks a bit weird at this stage—it always does!
- In a bowl, whisk the eggs and Parmesan together. Actually, I find it works better if you add a pinch of pepper here.
- Once the pasta is done, drain it but keep a cup of the pasta water. You’ll need it!
- Add the pasta to the pan with the chicken, then remove from heat. (This is crucial, don’t cook the eggs by mistake!)
- Quickly, mix in the egg and cheese mixture, using that reserved pasta water to create a silky sauce. Add the bacon back in. Yum!
- Season with salt and pepper to your liking. And there you go, chicken carbonara!
Notes
I’ve tried this with cream once, thinking it would amp up the richness, but honestly, it made it too heavy. Stick to the basics here. Also, if you accidentally scramble the eggs, you’re not alone; it happened to me on my second try!
Variations
Once, I added mushrooms—didn’t love it. But spinach works beautifully if you’re into greens with everything. Or, toss in some peas if you have them lying around.
Equipment
If you don’t have a whisk, just use a fork like I did in college. It gets the job done. Oh, and a good pan really helps here, but I’ve used my trusty old pot too.
Storage Information
This dish keeps well in the fridge for a couple of days… though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this with a simple green salad and some crusty bread for mopping up the sauce. My mom would always serve it with a big pitcher of iced tea on the side—nostalgia, right?
Pro Tips
Once, I tried rushing the sauce step, and I regretted it because the eggs turned into scrambled bits. So, patience really is a virtue here.
FAQ
Can I make this vegan? You could try with tofu and nutritional yeast, though I can’t say I’ve ever gone that route.
What if I don’t have Parmesan? I’ve used Pecorino Romano when I was in a pinch, and it worked like a charm!
