John Washington
Classic Chicken Carbonara: Fuss-Free Creamy Pasta Delight
Description:
Chicken Carbonara is a hearty and delectable Italian pasta dish that combines savory chicken, crispy pancetta or bacon, and a velvety creamy sauce, all intertwined with al dente pasta. The mingling flavors of garlic, cheese, and egg create a beautiful harmony that will surely satisfy your cravings. This dish is perfect for a cozy dinner, impressing guests, or simply treating yourself to some comfort food magic.
Ingredients:
– 8 oz (225 g) spaghetti or linguine
– 1 large chicken breast, sliced into thin strips
– 4 oz (115 g) pancetta or bacon, diced
– 2 large eggs
– 1 cup freshly grated Parmesan cheese
– 3 cloves garlic, minced
– 1/2 cup heavy cream (optional for extra creaminess)
– 2 tablespoons olive oil
– Salt and freshly ground black pepper, to taste
– Fresh chopped parsley, for garnish
Instructions:
1. Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. Prepare the chicken and pancetta: In a large frying pan or skillet, heat the olive oil over medium-high heat. Add the sliced chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. Cook the pancetta: In the same pan, add the diced pancetta or bacon. Cook until it becomes crispy and releases its fat, about 5 minutes. Add the minced garlic to the pan and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Mix the sauce: In a medium bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream (if using). Season with a pinch of salt and a generous amount of freshly ground black pepper.
5. Combine everything: Reduce the heat to low. Return the cooked chicken to the pan with the pancetta and garlic. Add the cooked pasta to the pan and toss to combine. Remove the pan from the heat and quickly pour the egg-cheese mixture over the pasta, tossing constantly to ensure the eggs don’t scramble. If the sauce is too thick, add a splash of the reserved pasta water until you reach the desired consistency.
6. Serve: Divide the Chicken Carbonara among plates, garnish with freshly chopped parsley, and an extra sprinkle of Parmesan if desired. Enjoy your tasty and creamy pasta dish!
