Chicken Carbonara

Total Time Prep: 20 min. Cook: 15 min.
Yield 8 servings
Test Kitchen Approved
Whether you're a kitchen newbie or a seasoned chef, chicken carbonara proves that with a little patience, you can create restaurant-worthy magic at home.

Ingredients

  • 1 pound uncooked spaghetti
  • 4 large egg yolks, room temperature
  • 1-1/4 cups grated Parmesan cheese, divided
  • 1 tablespoon olive oil
  • 8 ounces bacon strips, chopped
  • 1 pound boneless skinless chicken breasts, pounded 1/2-in. thick
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 5 garlic cloves, minced
  • Freshly cracked black pepper, for serving

Directions

  1. Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1-1/2 cups pasta water; drain remaining.
  2. In a small bowl, whisk together egg yolks and 3/4 cup grated cheese; set aside.
  3. Heat olive oil in a large skillet over medium heat. Add bacon and cook until crisp, 7-8 minutes; remove to a paper towel-lined plate.
  4. Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to skillet with bacon grease; cook 4-5 minutes per side or until chicken is golden brown on the edges and cooked through. Remove to a cutting board; rest 5 minutes. Slice into thin strips.
  5. In the same skillet, add garlic, cook one minute longer. Add reserved 1-1/2 cups pasta water; bring to a simmer. Add spaghetti, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to low; stir in egg and cheese mixture. Toss with tongs until sauce has thickened. Add cooked bacon back to the pan; toss to combine.
  6. Serve carbonara in bowls; top with sliced chicken and remaining 1/2 cup grated cheese. Top with additional freshly ground black pepper, if desired.

Nutrition Facts

1 serving: 487 calories, 21g fat (7g saturated fat), 153mg cholesterol, 670mg sodium, 45g carbohydrate (2g sugars, 2g fiber), 27g protein.

If you've mastered making traditional carbonara, try making it a little more hearty next time by adding sliced chicken on top. What's not to love about a little extra protein? —Julie Andrews, Rockford, Michigan
Recipe Creator

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