Chicken Carbonara

Step 1

Prepare ingredients: Ensure all ingredients are chopped/measured/prepared before you start cooking. Heat a large pot of water with a tablespoon of salt. Bring to a boil. Then reduce the heat to maintain a gentle simmer until you are ready to bring it back to a boil to cook the pasta.Lay chicken breasts in between two layers of plastic wrap and flatten to 1/2" thick using a meat tenderizer or a rolling pin. Coats both sides with salt and pepper. Add flour to a large plate and dredge the chicken in the flour to coat. Set it on the flour plate until you are ready to cook. In a medium-sized bowl, combine eggs, parmesan, and heavy cream. Whisk to combine.

Step 2

Start cooking bacon: Heat a large sauté pan or cast iron skillet over medium-high heat. Cook bacon until it begins to slightly turn golden brown and release hot grease, about five minutes. Add the garlic and stir to coat. Push the bits of bacon to the edges of the pan.

Step 3

Start cooking chicken: Add the butter and oil to the center of the hot pan and place the prepared chicken on the hot surface. Allow it to cook, mostly undisturbed, until golden brown on the bottom. You can use tongs to slightly lift the chicken to allow the hot butter/oil/grease to get underneath.

Step 4

Start cooking pasta: When the chicken is about ready to flip, increase the heat under the pot of water to high to bring it to a boil again, and add the pasta.

Step 5

Finish the chicken: Flip the chicken and brown the other side. When done, transfer the cooked chicken to a cutting board. Remove the sauté pan from the heat.Slice the browned chicken into small, thin, bite-sized pieces. Add the chicken back to the pan along with the cooked bacon.

Step 6

Reserve pasta water: Prior to draining the pasta, add at least 1/2 cup of the salted cooking water to a measuring cup to thin the sauce later on.

Step 7

Mix hot pasta with sauce: Drain the pasta and immediately return it back to the pot. With the heat off, add the egg mixture to the hot ingredients and stir very well to combine. The hot pasta will cook the egg enough to turn it into a wonderful sauce without scrambling the egg. Thin with reserved pasta water, as needed (or wait until you've added the chicken and bacon and see if it needs thinned then).

Step 8

Add meat and serve: When the sauce is ready, add the chicken and bacon mixture, scraping any oil and bits that remained in the pan. Season with salt and pepper, to taste. Top with fresh basil and additional grated parmesan, if desired.