John Fettuccine carbonara is a classic pasta dish in many Italian restaurants and certainly one of my favourites.
This takes the classic creamy carbonara and adds chicken to make it a more substantial meal. Chicken Carbonara is very quick and easy to make on those busy weeknights.
This dish is prepared and made within 30 minutes, what more can you ask for?
Some Italian restaurants I have been to have a cream based, non-egg carbonara dish. I prefer the egg (and cream) based Carbonara and that is what you will find with this recipe.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 375 g Fettuccine
- 4 slices Bacon thinly sliced
- 4 cloves Garlic
- 1 large Chicken Fillet breast fillet cut into bite sized slices
- 4 Eggs
- 3/4 cup Parmesan cheese grated
- 1/3 cup Fresh parsley finely chopped
- 3/4 cup Thickened Cream
- Salt to season
- Pepper to season
Ingredients
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Instructions
- Cook Fettuccine according to packet directions. Drain and retain 1/2 cup pasta water.
- In a small bowl whisk eggs, parmesan and parsley together and set aside
- In a large frying pan over medium heat cook bacon for about 5 minutes.
- Add garlic, stir through and cook a further minute. Transfer bacon & garlic to a plate and set aside.
- Add chicken to the frying pan and cook until browned (about 5-10 minutes). Season with salt and pepper.
- Return heat to low and add bacon & garlic to frying pan. Mix through
- Add fettuccine to frying pan and toss to combine.
- Add cream and cook a further minute while mixing through. Remove pan from heat.
- Add egg and cheese mixture and toss until fettuccine is coated. Add some pasta water if required.
- Garnish with extra parmesan and parsley and serve
