Easy Creamy Chicken Carbonara (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 boneless skinless chicken breasts, cut into bite-sized strips
02 - 12-14 ounces linguine or spaghetti
03 - 4 strips thick-cut bacon, guanciale, or pancetta, chopped into 1/2 inch pieces
04 - 2 cloves garlic, very finely grated
05 - 1-2 tablespoons chopped fresh basil
06 - Salt and fresh cracked pepper to taste

→ Carbonara Sauce

07 - 4 eggs (2 yolk only, 2 whole)
08 - 3/4 cup grated Parmesan cheese or Pecorino Romano
09 - Salt and fresh cracked pepper to taste
10 - 1/3 cup heavy cream (optional)

# Instructions:

01 - Bring a large pot of salted water to a boil and cook linguine al dente. Reserve 1/2 cup of pasta water before straining.
02 - Combine eggs, Parmesan cheese, a pinch of salt, and pepper, and optional cream in a medium-sized bowl. Whisk thoroughly and set aside.
03 - Cook bacon in a large stainless pan or cast iron skillet on medium heat until fully cooked, remove from the skillet, and place on a paper towel-lined plate to drain. Keep 1-2 tablespoons of bacon grease in the skillet and discard the rest.
04 - Add sliced chicken. Season with salt and pepper and cook until chicken is fully cooked through (about 5-7 minutes). The bacon fat should brown the chicken. in the last 1-2 minutes, add garlic and a pinch of olive oil. Cook until fragrant.
05 - Turn the heat down to low and let the pan cool for 2-3 minutes. Remove from the heat if necessary. Return the bacon to the pan and add the warm linguine. Add the egg mixture to the pan along with 1/4 cup of pasta water. Toss with the pasta until fully mixed and creamy. Add more pasta water if sauce feels too thick.
06 - Top with fresh basil and serve immediately with extra Parmesan cheese and garnish with fresh basil.

# Notes:

01 - Prep makes a big difference in this recipe. Cutting the chicken and bacon before you start anything else makes the recipe move quickly and smoothly.
02 - Don't forget to reserve starchy pasta water. This helps activate the cheese/egg mixture to form a creamy sauce.
03 - Classic carbonara does not contain cream, but it's included as an optional ingredient for those who prefer it.
04 - This recipe pairs well with a crisp, fruity white wine or Chianti Classico.
05 - Pancetta can be substituted for bacon - it's considered Italian bacon and both come from cured pork belly.

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