Best Chicken Carbonara Recipes

Best Chicken Carbonara Recipes

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Chicken Carbonara Shopping Tips

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Chicken Carbonara Cooking Tips

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Chicken Carbonara

  • 4 chicken breast, marinated, grilled and sliced
  • 12 oz pack of bacon, diced small
  • 1 onion, diced small
  • 3 cloves minced garlic
  • 4 eggs
  • 1 cup grated parmesan
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/2 tsp Black Pepper
  • 1/2 cup of frozen peas
  • 16 oz pasta, cooked al dente with 1/2 cup pasta water reserved

Fry bacon until extra crispy. Remove bacon and set aside. Remove all but 2 Tablespoons of bacon grease from the pan. Over medium heat, saute the onions in the remaining bacon grease for 5 minutes. Add the garlic and cook for 1 more minute, stirring constantly. Set aside. Drop the pasta in boiling water and cook until Al Dente, according to package directions. While the pasta is cooking, in a separate bowl, mix together the eggs, Parmesan cheese, heavy cream, salt and pepper until smooth. When the pasta is done, reserve 1/2 cup of the pasta water before draining the pasta and placing it back in the hot pot. While the pasta is still really hot, slowly drizzle in half of the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. After adding half of the sauce, add the frozen peas, bacon, and sauteed onion/garlic. Finish adding the sauce, stirring until it’s all combined. Then add the reserved 1/2 cup of the pasta water to help with consistency. Toss with grilled chicken and enjoy!

Best-Ever Chicken Carbonara

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.

Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet.

Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes.

Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined.

In a small bowl, beat together eggs, Parmesan, and parsley and season with salt and pepper.

Pour egg mixture over pasta and toss until coated, then add a couple tablespoons pasta water until creamy. (Add more pasta water by the tablespoonful as necessary.)

Chicken Carbonara

Carbonara is the name of an Italian pasta dish made with a sauce of eggs, cheese and cooked bacon. There are no specific rules about what type of pasta although fettuccini or linguine are common choices because the raw egg sauce needs pasta with a large surface area to properly adhere. Likewise, the choice of cheese is optional with Parmesan and Pecorino Romano the two types most likely to be used. Some recipes call for whole eggs, others for egg yolks and some combine the two. Pancetta can be substituted for the bacon and chicken is a common addition. Some recipes also include vegetables such as peas, broccoli or even mushrooms.

The bacon fat is the source of the oil used to cook the shallots or onions and garlic. If adding chicken, it too gets cooked in the same pan with the bacon fat. Hot pasta water is used to slowly temper the egg and cheese mixture to prevent the eggs from scrambling and they are then added into the hot pasta to create the classic carbonara sauce. It's a simple yet hearty dish that uses ingredients usually on hand.

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. As you get your pasta water boiling, whisk together the sauce and slice your proteins so you can fly right out of the gate. If you’re making something for the first time, I’ve always found it tends to cut down on the stress, especially if you’re cooking for guests.

If it’s Italian it’s got to be served with wine. I think this would go well with a crisp, fruity white or Chianti Classico. I’m going with Chianti.

12 Carbonara Recipes

We don&apost call it easy-peasy carbonara for nothing! This simple supper feeds a crowd.

Carbonara with Saffron & Shrimp

Photography by Armando Rafael

A bit of saffron gives this pasta its golden hue. And who doesn&apost love shrimp with pasta?

Carbonara Frittata

Photography by Joseph De Leo

This frittata has all the yummy ingredients that goes into a classic carbonara𠅎ggs, cheese, pancetta, and spaghetti!

Pastrami Carbonara

Pastrami pasta? Say what?! Yep, we went there𠅊nd the results are so freakin&apos good.

Carbonara-Style Pasta, Hold the Yolks

This recipe requires no eggs, if the whole yolk thing freaks you out, but still manages to capture the signature creaminess of a classic carbonara. 

Carbonara with Sausage & Mushrooms

Sweet Italian sausage and crimini mushrooms make this pretty penne a hearty dinner.

Carbonara Burgers

Bucatini in a burger! This takes comfort food to a whole new level.

Green Bean Spaghetti Carbonara

No side dish necessary: Green beans add a hit of freshness that&aposs just right for spring. 

Spaghetti Squash Carbonara

No pasta? No problem! Squash is a great, low-carb spaghetti substitute. 

Creamy Spaghetti Carbonara with Spring Onions

This recipe calls for guanciale, an Italian cured meat similar to pancetta. If you can&apost find it, bacon or pancetta make a fine substitute. 

Bacon Carbonara

Comfort food alert! The more bacon, the better.  

Linguine Carbonara with Asparagus

Lemon juice adds a little brightness to cut through the heartiness of the dish.

The sauce base for carbonara is two ingredients eggs and grated parmesan cheese. When whisked together and tossed with HOT pasta, the eggs gently cook and the cheese melts to create a creamy sauce without feeling heavy. Make sure to continuously stir the sauce and pasta over very low heat so that the eggs do not scramble. The sauce should coat and cling to the pasta.

It’s hard to believe that all of the ingredients were cooked and infused together in one pot! The penne maintains its shape and texture after cooking and catches the light coating of custard sauce in the ridges. The chicken, peas, and bacon are mixed with the pasta then garnished with extra Parmesan cheese and parsley.

This chicken carbonara penne pasta is going to be a new mealtime favorite! What pasta dish will you make next using Barilla Pronto Pasta? For more one-pot ideas, check out my chicken cacciatore pasta or chicken pesto pasta recipes. I can’t wait to hear what pasta dishes you create!

More Pasta recipes

Carbonara Recipe

Carbonara may not be a Filipino dish, but it’s hugely popular in the Philippines nonetheless. This traditional Italian dish is commonly served in restaurants and increases in popularity during big celebrations like fiestas and especially during the holiday season. The traditional recipes for this creamy pasta dish use Italian ingredients like spaghetti or fettuccine pasta, eggs, hard cheese, cured pork, and black pepper.

You’ll notice that the traditional carbonara recipe uses quite simple ingredients and don’t make the recipe that complicated like most traditional Italian recipes. But since the pasta dish gained worldwide love and popularity, the recipe has been modified hundreds of times all over the world. The Philippines’ version of the carbonara recipe is much creamier because of the use of milk in the recipe.

Other commonly used ingredients for the Filipino-style carbonara that isn’t in the original are onion, garlic, cream, and parmesan cheese. The cheese used in the traditional Carbonara recipe is a choice between permigiano-reggiano and pecorino romano or a combination of both of these cheeses. Other countries around the world also have their own versions of Carbonara.

The carbonara dish in the Philippines has a creamier and milky flavor that’s complemented by the salty bits of mixed in the sauce. A lot of Filipinos turn to carbonara if they don’t like the sweet taste of the more popular spaghetti.

I myself prefer carbonara over spaghetti, any day of the year. The Filipino-style spaghetti is far meatier and has a richer sweet flavor. I like the more subtle flavors that carbonara brings to the plate and it doesn’t overwhelm the palate while still tasting delicious. Pair the carbonara with freshly made garlic bread and iced tea and you’re eating like a king.

Through my research for the best carbonara recipe, I’ve come across peculiar theories on its origin. You see, the original recipe of carbonara is still debated. What everyone seems to agree on is that the original carbonara recipe came from Rome, Italy. But how?

The most plausible theory that I stumbled upon is that the original carbonara recipe was a creation of one Bolognese chef named Renata Gualandi. He created the very first carbonara recipe on September 22, 1944. On that day, Guandali was tasked to prepare lunch for a meeting between the American and English Army Division in Rome.

Guandali served a pasta dish with what’s available from the American Army rations. So he put together spaghetti pasta, bacon, eggs, cheese, and black pepper, and the very first carbonara dish was born. Guandali was assigned to serve as a chef to the military troops in Rome for a year.

The American soldiers most likely brought the recipe back to the United States and the English back to the United Kingdom and that’s probably how carbonara’s widespread popularity started. Now there’s a different version of it everywhere in the world, much to the disdain of purist Italian chefs and purists of Italian cuisine.

The second theory that may be plausible but doesn’t have much evidence for is that the original carbonara recipe was created by coal miners. The name Carbonara is said to be derived from the word carbonaro which means charcoal burner when translated. The fact that the black pepper dusted over the white creamy pasta looks like charcoal dust adds to the theory.

The third theory – which is what I found to be the weirdest is that the carbonara created by a secret society called Carbonari or the charcoalmen when translated. They were active during the 19th century with a mission to unify all of Italy and the carbonara pasta was their signature recipe which should only be served and eaten by the secret society members.

But unlike the original carbonara recipe’s origins, one this is for sure: carbonara pasta is absolutely delicious. Filipinos love it and modified the recipe with ingredients that are commonly found in the Philippines.

It’s not the sweetest dish but is still sweet enough that sweet tooths would enjoy the flavor. So it’s a dish that’s enjoyed by all types of people of all ages.

So here’s my favorite carbonara recipe that I want to share with you. I think I nailed the balance of flavors with this carbonara recipe. All of the ingredients that I used and the step by step guide on its cooking process are all enumerated down below. This recipe would require some prep time by the ingredients. The cooking instructions are quite easy to follow. We’ll be doing a lot of stirring with this one.

Enjoy! And serve hot with or without garlic bread (I highly recommended to go with).

Watch how to make Chicken, bacon and mushroom carbonara

  • 2tsp olive oil
  • 6 rashers smoked streaky bacon, about 90g (3oz), diced
  • 250g (8oz) mushrooms, chopped
  • 4 chicken thigh fillets, about 350g (12oz) total weight, trimmed of fat and cut into 2.5cm (1in) pieces
  • 100ml (3½ fl oz) dry white wine
  • 200ml pot of crème fraîche
  • 300g (10oz) linguine/spaghetti pasta
  • 2 medium egg yolks
  • Salt and ground black pepper
  • Handful of chopped parsley

17 Chicken Pasta Recipes You'll Want to Make Any Night of the Week

Pasta is typically fast, endlessly versatile, and always delicious&mdashput these three traits together and it's easy to understand why it's the ideal mealtime staple. Another plus? Pasta comes in so many shapes and sizes. Wide noodles like tagliatelle and pappardelle are ideal for twirling in a rich sauce, whereas ridged and ruffle shapes like farfalle and penne rigate hold up to denser sauces. Chicken is another versatile ingredient, so we like to pair it with our favorite noodles whenever possible. That's why ground chicken, chicken breasts, chicken cutlets, and chicken thighs are all spotlighted alongside pasta in these mouthwatering recipes.

We've never met a bolognese sauce that's both a breeze to make and super lean&mdashuntil now. Our Chicken Bolognese with Tagliatelle is made with ground chicken in place of the usual beef, pork, and veal blend. The meat is cooked with traditional mirepoix (celery, onions, and carrots), plus tomato paste, white wine, whole milk, and whole peeled tomatoes. It's simmered until thickened, then tossed with cooked pasta noodles and Parmesan cheese for a decadent meal. Another savory and comforting dish featuring wide tagliatelle is our Chicken and Mushroom Pasta. A rich cream sauce made with heavy cream, white wine, and Parmesan is simply irresistible, while cremini mushrooms bring plenty of savory, meaty flavors alongside boneless, skinless chicken thighs.

We also have several pasta recipes featuring chicken that come together in less than 30 minutes. Our recipe for Greek Chicken One-Pan Pasta is, as the name suggests, made in just one pan the secret to the savory taste here is that the pasta is cooked in a combination of chicken broth, water, and lemon zest, which builds a burst of flavor. And Spicy Chicken Pasta is a super simple, Pomodoro-style dish that uses diced chicken breast, tons of baby spinach, and red pepper flakes for a kick.

From creamy and rich to light and lemony, you'll want to make these delicious chicken pasta recipes for dinner this week.