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The exact origins of Carbonara are somewhat murky, but it is widely believed to have emerged in the mid-20th century. Some food historians suggest that the dish was created by Italian charcoal workers, known as "carbonari," hence the name Carbonara. Others argue that it was influenced by American soldiers stationed in Italy during World War II, who introduced ingredients like bacon and eggs into traditional Italian cooking.

Best-Ever Chicken Carbonara

Indulge in the creamy goodness of the Best-Ever Chicken Carbonara! This rich and flavorful dish combines tender chicken, crispy bacon, and al dente pasta all coated in a luscious cream sauce. With ingredients like garlic, Parmesan cheese, and a hint of oregano, it's the perfect comfort food for any night of the week. Quick to prepare in just 30 minutes, this recipe serves four and is sure to impress your family or guests. Don't forget the fresh parsley for that burst of color!
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Ingredients
  

12 oz fettuccine or spaghetti

2 tablespoons olive oil

2 boneless, skinless chicken breasts, diced

4 slices of bacon, chopped

4 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

2 large eggs

Salt and black pepper to taste

1 teaspoon dried oregano

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine or spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set aside.

    Cook the Chicken: In a large skillet over medium heat, add the olive oil. Once hot, add the diced chicken breasts. Season with salt, pepper, and oregano. Sauté until cooked through and golden brown, about 5-7 minutes. Remove from the skillet and set aside.

      Cook the Bacon: In the same skillet, add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and drain on paper towels, leaving the bacon fat in the skillet.

        Combine Flavors: In the same skillet with the bacon fat, add minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it.

          Make the Sauce: In a mixing bowl, whisk together the heavy cream, Parmesan cheese, eggs, and season with salt and black pepper.

            Combine Everything: Return the chicken and bacon to the skillet, then add the cooked pasta. Lower the heat and pour the cream mixture over the pasta, stirring quickly to combine. Add reserved pasta water a little bit at a time until you reach desired creaminess.

              Serve: Garnish with chopped fresh parsley and extra Parmesan cheese if desired. Serve immediately for best flavor and texture.

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings.