Note from Chew: “Add Peas!”
Ingredients
- 2 boneless skinless chicken breasts, cut into bite-sized strips
- 12–14 oz linguine or spaghetti
- 4 strips thick-cut bacon (or pancetta/guanciale), chopped into ½-inch pieces
- 2 cloves garlic, very finely grated
- 1–2 tbsp fresh basil, chopped
- Salt and freshly cracked black pepper, to taste
Carbonara Sauce
- 4 eggs (2 whole + 2 yolks only)
- ¾ cup grated Parmesan cheese or Pecorino Romano
- Salt and freshly cracked black pepper, to taste
- ⅓ cup heavy cream (optional)
Directions
- Bring a large pot of salted water to a boil. Cook linguine al dente. Reserve ½ cup pasta water before draining.
- In a medium bowl, whisk together eggs, Parmesan, salt, pepper, and cream (if using). Set aside.
- Cook bacon in a large skillet over medium heat until fully cooked. Remove to a paper towel-lined plate. Keep 1–2 tbsp bacon grease in the pan; discard the rest.
- Add chicken strips to the skillet. Season with salt and pepper. Cook until cooked through, 5–7 minutes. In the last 1–2 minutes, add garlic and a splash of olive oil; cook until fragrant.
- Turn heat to low and let the pan cool 2–3 minutes. (If pan is too hot, eggs will scramble.)
- Return bacon to pan. Add warm linguine and the egg mixture along with ¼ cup of the reserved pasta water. Toss until fully coated and creamy. Add more pasta water if sauce is too thick.
- Top with fresh basil and serve immediately with extra Parmesan.
Nutrition (per serving)
| Calories: 706 |
Carbohydrates: 37.2g |
Protein: 91.4g |
Fat: 20.7g |
Saturated Fat: 7.4g |
Cholesterol: 363mg |
Sodium: 906mg |
Sugar: 0.3g |
