Impress your friends with this easy chicken carbonara

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Let's face it, Italian food is delicious, but it can take way too long to prepare if you're busy during the day. Luckily, this easy chicken carbonara pasta dish has all the flavor you love from your favorite Italian restaurant and can be made in just 30 minutes! It's the perfect meal for anyone short on time but who doesn't want to sacrifice what they love about chicken carbonara.
The recipe below will show you how to make a creamy, garlicky, cheesy carbonara sauce in just a few easy steps. There are several ways you can personalize this dish, such as controlling the amount of bacon and garlic in the pasta. You'll want to eat it all though, since the egg in the sauce won't keep long.
Cooktop Cove
Easy Chicken Carbonara
10 mins
20 mins
30 mins
1 package linguine, fresh or dried
2-3 boneless skinless chicken breasts, cubed
4 slices bacon, diced
1 shallot, diced
2 cloves garlic, minced
4 large eggs
1 cup grated Parmesan cheese
½ cup frozen peas, defrosted
2 tablespoons fresh chopped parsley
Kosher salt and freshly ground black pepper
Bring a large pot of salted water to a rolling boil over high heat. Add linguine, and cook according to package instructions for al dente. Drain the pasta and set it aside. Prepare the rest of the dish while the pasta cooks.
Heat a medium skillet over medium-high heat. Add the bacon pieces to the skillet, and cook until crispy. Transfer the bacon out of the skillet, and let drain on a paper towel. Once cool, crumble the bacon. Keep drippings in the skillet.
Season the chicken with salt and pepper, and add back to the skillet with the bacon drippings. Allow to cook until the chicken starts to turn opaque, about 2-3 minutes, stirring occasionally.
Add shallots to the skillet, and stir. Cook for 2 minutes until they start to turn translucent. Add the garlic, and sauté until it becomes fragrant, about 1 more minute. When the chicken is cooked through, remove the skillet from the heat and allow the meat to cool.
In a large bowl, whisk together the eggs, Parmesan cheese and ¼ teaspoon of black pepper. Add the chicken mixture, peas and crumbled bacon to the eggs, and mix well.
Add the cooked pasta and 1 tablespoon parsley to the egg mixture. Toss everything together to coat well.
Serve immediately in individual bowls. and garnish with more Parmesan and chopped parsley.
Pro-tip: You could also substitute pecorino romano cheese for a stronger flavor.
Pro-tip: Use pancetta instead of regular bacon for a more authentic Italian taste.
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