Chicken And Fettuccine Carbonara Recipe

Cooking Directions

• STEP 1.Cook the fettuccine according to package instructions until al dente. Drain and set aside.
• STEP 2.In a large skillet, cook the bacon until crispy. Remove from the skillet and set aside.
• STEP 3.In the same skillet, cook the chicken until browned and cooked through. Remove from the skillet and set aside.
• STEP 4.In a bowl, whisk together the eggs, Parmesan cheese, salt, and pepper.
• STEP 5.Add the cooked fettuccine to the skillet with the bacon drippings. Toss to coat the pasta.
• STEP 6.Pour the egg mixture over the pasta and toss quickly to combine. The heat from the pasta will cook the eggs and create a creamy sauce.
• STEP 7.Add the cooked chicken and crispy bacon to the skillet. Toss to combine.
• STEP 8.Serve the Chicken and Fettuccine Carbonara immediately, garnished with additional Parmesan cheese and chopped parsley.

Cooking Tips

• Be sure to whisk the egg mixture quickly into the pasta to prevent the eggs from scrambling.
• For a lighter version, you can use turkey bacon or omit the bacon altogether.
• To make the dish extra creamy, you can add a splash of heavy cream to the sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a skillet over low heat, adding a splash of milk or cream to revive the creaminess.
• Serve the Chicken and Fettuccine Carbonara with a side salad and garlic bread for a complete meal.