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Chicken, Bacon, and Mushroom Carbonara

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Chicken, Bacon, and Mushroom Carbonara is a creamy and savory pasta dish that blends tender chicken, crispy bacon, and earthy mushrooms in a luscious sauce. This quick, comforting twist on a classic Italian favorite delivers rich flavors and satisfying textures, perfect for a delicious weeknight dinner.

Ingredients

Scale

Main Ingredients

  • 2 chicken breasts, sliced into bite-sized pieces
  • 6 slices of bacon strips
  • 1 cup fresh mushrooms, sliced (cremini, shiitake, or porcini recommended)
  • 8 ounces spaghetti or fettuccine pasta
  • 3 large egg yolks
  • 1 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Freshly ground black pepper, to taste
  • Salt, to taste

Instructions

  1. Prepare the Ingredients: Slice the chicken into bite-sized pieces and chop the bacon into strips. Clean and slice the mushrooms evenly. Bring a large pot of salted water to boil for the pasta.
  2. Cook the Pasta: Cook the pasta al dente according to package instructions. Save one cup of the pasta water before draining it.
  3. Sauté the Bacon and Chicken: Heat olive oil in a large skillet over medium heat. Add the bacon strips and cook until crispy. Remove half the bacon for garnish. Add the chicken pieces and cook until golden and fully cooked through.
  4. Cook the Mushrooms and Garlic: In the same skillet, add the sliced mushrooms and minced garlic. Sauté until the mushrooms are tender and have released their juices.
  5. Make the Sauce: In a bowl, whisk together the egg yolks, grated Parmesan cheese, and a generous pinch of black pepper to create the creamy sauce base.
  6. Combine Everything: Lower the heat and add the cooked pasta to the skillet with the chicken, bacon, and mushrooms. Quickly pour in the egg and cheese mixture, stirring continuously to coat the pasta evenly without scrambling the eggs. If the sauce is too thick, gradually add reserved pasta water until the sauce reaches a silky consistency.
  7. Final Touches: Season with additional black pepper and salt as needed. Serve immediately, topped with the reserved crispy bacon pieces and extra Parmesan cheese for indulgence.

Notes

  • Use room temperature eggs to help the sauce coat the pasta smoothly without curdling.
  • Don’t overcook the chicken to keep it juicy; cook just until done.
  • Reserve pasta water as its starchiness helps create a creamy sauce without adding cream.
  • Work quickly when combining the sauce with pasta off direct heat to avoid scrambling the eggs.
  • Use authentic Parmesan or Pecorino Romano cheese for the best flavor.

Nutrition

Keywords: chicken carbonara, bacon pasta, mushroom carbonara, creamy pasta, quick dinner, Italian recipe

Find it online: https://marybaking.com/chicken-bacon-and-mushroom-carbonara/