Chicken and Bacon Carbonara Spaghetti

• 8 oz spaghetti
• 8 oz boneless, skinless chicken breasts, cubed
• 4 slices bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• Salt to taste
• 2 tablespoons olive oil

Steps

1. 1 Cook spaghetti according to package instructions; reserve 1 cup of pasta water.
2. 2 While pasta cooks, cook bacon in a large skillet until crispy; remove and set aside.
3. 3 In the same skillet, sauté chicken in olive oil until cooked through.
4. 4 Add garlic to the skillet and cook for 1 minute.
5. 5 In a bowl, whisk eggs, Parmesan, black pepper, and a pinch of salt.
6. 6 Drain pasta and add to skillet with chicken; toss to combine.
7. 7 Remove skillet from heat and quickly stir in egg mixture, adding reserved pasta water as needed for consistency.
8. 8 Stir in crispy bacon.
9. 9 Serve immediately with extra Parmesan on top.

Equipment

• Large skillet
• Cutting board
• Chef's knife
• Whisk

Variations

• For a lighter version, use turkey bacon and reduce the amount of cheese.
• Add sautéed spinach or mushrooms for extra veggies.

Substitutions

• If bacon is unavailable, use pancetta or omit for a lighter version.
• Substitute chicken with shrimp for a seafood twist.

Pairings

• Garlic bread
• Steamed broccoli
• Caesar salad

Nutrition

Tips

• Make sure to remove the skillet from heat before adding the egg mixture to prevent scrambling.
• Reserve pasta water is crucial for achieving the right sauce consistency.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess.

Freezing: This dish does not freeze well due to the texture of the egg sauce.

Serving Suggestions

• Serve with a fresh green salad and garlic bread for a complete meal.
• A glass of crisp white wine pairs beautifully with this dish.

FAQ