Easy Spaghetti Carbonara
This easy spaghetti carbonara recipe combines creamy whisked eggs, savory bacon, tender chicken, and grated Parmesan for a quick and satisfying meal that's perfect for busy weeknights.
Equipment
- cutting boards
Ingredients
- ¼ box spaghetti noodles
- 2 eggs whisked
- 2 chicken breasts
- 5 slices bacon cooked & crumbled
- 1 cup fresh Parmesan cheese shredded
- 2 tablespoons garlic powder
- 2 tablespoons fresh parsley
- 1 teaspoon fresh cracked pepper
- ½ teaspoon salt to taste
Instructions
- Cook the spaghetti noodles according to the instructions on the package. Drain and set aside.
- In a large skillet over medium-high heat, fry the bacon until just crispy. Remove the bacon from the pan and let it rest on paper towels to soak up the excess grease. Reserve one to two tablespoons of bacon grease in the pan.
- In the same skillet with the reserved bacon grease, add the chicken breasts. Cook until they're no longer pink in the center, which should be about three to four minutes per side. Remove the chicken breasts and let them rest on a cutting board for two to three minutes before slicing them into small chunks.
- While the chicken is resting, whisk together the eggs, half of the shredded Parmesan cheese, garlic powder, parsley, salt, and pepper. Keep whisking until the mixture is creamy and has lightened in color.
- Return the drained spaghetti to the skillet. Stir in the crumbled bacon and chicken chunks. Reduce the heat to medium. While continuously stirring, slowly pour in the egg mixture, making sure it evenly coats the spaghetti. If the eggs begin to scramble, cease pouring in the egg mixture and reduce the heat to medium-low. Continue to stir, then slowly add the remaining eggs as you gently bring the heat back to medium.
- When the sauce is cooked and fully coating the spaghetti, garnish with additional fresh parsley. Serve immediately and enjoy!
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