Recipe for Creamy Chicken Bacon and Mushroom Carbonara
This Creamy Chicken Bacon and Mushroom Carbonara is a hearty, Italian-inspired dish that’s perfect for a cozy family dinner or a fancy date night.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Cutting board and sharp knife
- Tongs or pasta fork
- Measuring cups and spoons
- Whisk
Ingredients
For the Pasta:
- 12 oz Spaghetti or fettuccine
- Salt for boiling water
For the Sauce:
- 2 Tbsp Olive oil
- 6 Strips Bacon chopped
- 1 Large chicken breast diced
- 1 Cup Mushrooms sliced
- 3 Cloves Garlic minced
- 2 Whole Large eggs
- 1 Cup Heavy cream
- ¾ Cup Grated Parmesan cheese plus extra for serving
- 1 Tsp Black pepper
- ½ Tsp Salt
- ¼ Tsp Red pepper flakes optional
- 2 Tbsp Fresh parsley chopped
Instructions
- Cook the Pasta:Bring a large pot of salted water to a boil.Add the pasta and cook until al dente, according to package instructions.Reserve 1 cup of pasta water before draining.
- Prepare the Proteins:Heat 1 tablespoon of olive oil in a large skillet over medium heat.Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.Add the diced chicken to the skillet and season lightly with salt and pepper. Cook until golden and fully cooked through, about 5-6 minutes. Remove and set aside with the bacon.
- Cook the Mushrooms:Add the remaining olive oil to the skillet and toss in the mushrooms.Sauté until browned and tender, about 5 minutes.Stir in the minced garlic and cook for an additional minute, until fragrant.
- Make the Sauce:In a mixing bowl, whisk together the eggs, heavy cream, Parmesan cheese, black pepper, and red pepper flakes.
- Combine Everything:Reduce the skillet heat to low.Return the bacon, chicken, and cooked pasta to the skillet.Slowly pour the sauce over the pasta, tossing quickly to coat while the pan is still warm.Use reserved pasta water, a few tablespoons at a time, to adjust the consistency of the sauce if needed. The residual heat will cook the eggs and thicken the sauce without scrambling it.
- Serve:Plate the pasta immediately, garnishing with chopped parsley and extra Parmesan cheese.
Video
Notes
- Keep the sauce smooth: Avoid overheating the sauce after adding the eggs to prevent curdling. Toss quickly and remove from heat as soon as the sauce thickens.
- Make it vegetarian: Skip the chicken and bacon and add extra mushrooms or spinach for a veggie twist.
- Upgrade the flavor: Use pancetta instead of bacon, or add a splash of white wine before mixing the sauce for a touch of acidity.