The ManicaPost
COOK the thick-cut bacon in a skillet (thick is important) first, reserving some bacon fat for flavour.
Cook the chicken second with the garlic in that flavourful bacon fat.
Add the bacon back to the skillet, add linguine or pasta of choice, and stir in the carbonara sauce until you have a creamy, rich pasta dish.
Finish with plenty of freshly cracked black pepper, Parmesan cheese, and chopped basil.
Recipe prep makes all the difference
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 have always found it tends to cut down on the stress, especially if you’re cooking for guests.
2 boneless, skinless chicken breasts, cut into bite-sized strips
12-14 ounces linguine
4 strips thick-cut bacon, or pancetta, chopped into 1/2 inch pieces
2 cloves garlic, minced
salt and pepper, to taste
Carbonara Sauce
4 eggs
3/4 cup grated Parmesan cheese
1/3 cup heavy cream
1/4 cup chopped fresh basil, plus more for garnish
salt and pepper, to taste
Instructions:
Bring a large pot of salted water to a boil and cook linguine al dente.
Reserve 1/2 cup of pasta water before straining.
Combine eggs, cream, Parmesan cheese, basil, and a pinch of salt and pepper in a medium bowl. Whisk thoroughly and set aside.
Meanwhile, cook bacon in a 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.
Add minced garlic and sliced chicken to the skillet.
Season with salt and pepper and cook until chicken is fully cooked through, about 5-7 minutes.
Return bacon to the skillet, add the warm linguine and toss with chicken and bacon.
Turn the burner down to low and let the skillet cool for 2-3 minutes.
If the skillet is too hot you run the risk of scrambling the eggs.
Add egg mixture to the skillet and toss with the pasta until fully incorporated.
Stir in 2-3 tablespoons of reserved pasta water until creamy.
Serve immediately with extra Parmesan cheese and garnish with fresh basil.
Notes:
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.
Pancetta is a common Italian substitute for bacon—it is actually considered Italian bacon.
Both bacon and pancetta come from cured pork belly.
You can substitute either interchangeably in the recipe depending on availability.
Pancetta is often sold predicted into small pieces and is considered recipe ready. – Online.
