A comforting, creamy pasta dish, this Chicken and Bacon Carbonara is quick and easy, making it perfect for busy evenings. Using Welsh chicken and smoky bacon, this recipe delivers a satisfying, rich flavour that the whole family will love. Serves 4–6.
Ingredients
- 2 large Welsh chicken breasts
- 6 rashers of bacon, chopped
- 350g spaghetti
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 4 large eggs
- 100ml double cream
- 80g grated Parmesan cheese, plus extra for serving
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
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Cook the Spaghetti:
- Bring a large pot of salted water to a boil and cook the spaghetti according to the packet instructions. Reserve 150ml of the pasta water before draining.
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Prepare the Sauce:
- In a mixing bowl, whisk together the eggs, double cream, and grated Parmesan. Season lightly with salt and pepper. Set aside.
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Cook the Bacon and Chicken:
- Heat olive oil in a large frying pan over medium heat. Add the chopped bacon and fry until crispy. Remove with a slotted spoon and set aside.
- In the same pan, add the diced chicken. Cook until golden brown and fully cooked through, about 6–8 minutes.
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Sauté the Garlic:
- Reduce the heat slightly and add the minced garlic to the pan. Cook for 1–2 minutes until fragrant, being careful not to burn it.
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Combine Everything:
- Add the cooked spaghetti to the pan with the chicken and garlic. Stir to combine. Turn off the heat.
- Pour in the egg mixture, stirring quickly to coat the pasta. The residual heat will cook the eggs gently, creating a creamy sauce.
- If the sauce seems too thick, gradually add the reserved pasta water until it reaches your desired consistency.
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Add the Bacon:
- Stir the crispy bacon back into the pan, ensuring it's evenly distributed throughout the dish.
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Serve:
- Divide the pasta into bowls, garnish with fresh parsley, and sprinkle extra Parmesan on top. Serve immediately.