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Carbonara is a classic Italian pasta dish that has captured the hearts of food lovers around the globe. Though its exact origins are somewhat murky, it is widely believed that the dish hails from the Lazio region of Italy, particularly Rome. The name "Carbonara" is thought to derive from "carbone," which means "coal" in Italian, potentially referring to the coal workers who would prepare this hearty meal. The dish is said to have been a staple among these laborers, providing them with the necessary energy to fuel their demanding work.

Best-Ever Chicken Carbonara

Indulge in the creamy goodness of this Best-Ever Chicken Carbonara! This delicious pasta dish features tender chicken, a rich egg and Parmesan sauce, and bright green peas, all tossed together for a comforting meal. Perfect for a weeknight dinner, it's quick to prepare with just 15 minutes of prep and 30 minutes total cooking time. Serve it garnished with fresh parsley and extra cheese for an irresistible finish. Enjoy with loved ones!
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Ingredients
  

12 ounces spaghetti or fettuccine

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts, sliced into thin strips

Salt and black pepper, to taste

4 cloves garlic, minced

4 large eggs

1 cup grated Parmesan cheese

1/2 cup heavy cream

1 cup frozen peas (thawed)

1 teaspoon red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

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

    Prepare the Chicken: In a large skillet, heat olive oil over medium heat. Season the sliced chicken with salt and pepper, and add it to the skillet. Cook for about 5-7 minutes, or until the chicken is golden and fully cooked. Remove the chicken from the skillet and set aside.

      Sauté Garlic: In the same skillet, add the minced garlic and cook for about 30 seconds, stirring frequently until fragrant. Be careful not to burn it.

        Make the Sauce: In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream until well combined. Add some salt, pepper, and red pepper flakes (if using) to taste.

          Combine Everything: Return the cooked chicken to the skillet with the garlic. Add the drained pasta and thawed peas, and mix well. Now, remove the skillet from the heat and quickly pour the egg and cheese mixture over the pasta. Toss vigorously to combine, adding reserved pasta water a little at a time until you reach your desired sauce consistency. The heat from the pasta will cook the eggs gently, creating a creamy sauce.

            Serve: Plate the chicken carbonara, and garnish with chopped parsley and extra Parmesan cheese on top if desired. Enjoy this comforting dish immediately!

              Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings