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The origins of Carbonara are somewhat shrouded in mystery, with several theories surrounding how this iconic dish came to be. Most food historians agree that Carbonara likely emerged in the mid-20th century in Rome, but the exact details are debated. Some speculate that it was created by Italian charcoal workers, known as "carbonari," who would cook simple meals over their campfires, using easy-to-transport ingredients like eggs, cured pork, and pasta. Others believe that it was influenced by American soldiers stationed in Italy during World War II, who introduced bacon and eggs to the local cuisine.

Best-Ever Chicken Carbonara

Indulge in the creamy, savory goodness of Best-Ever Chicken Carbonara! This easy recipe comes together in just 30 minutes and features tender fettuccine, crispy pancetta, and succulent chicken, all coated in a rich egg and Parmesan sauce. Perfect for a weeknight dinner or impressing guests, this dish is sure to be a hit! Top with fresh parsley and extra cheese for a delicious finish. Your family will be asking for seconds!
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Ingredients
  

12 oz fettuccine pasta

2 boneless, skinless chicken breasts

4 oz pancetta or guanciale, diced

3 large eggs

1 cup grated Parmesan cheese

2 cloves garlic, minced

1 cup heavy cream

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Olive oil

Instructions
 

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

    Prepare the Chicken: While the pasta is cooking, season the chicken breasts with salt and black pepper. In a large skillet, heat a drizzle of olive oil over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side until fully cooked. Remove from skillet and let rest for a few minutes before slicing into strips.

      Cook the Pancetta: In the same skillet, add the diced pancetta. Cook until crispy, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.

        Make the Sauce: In a bowl, whisk together the eggs and grated Parmesan cheese until well combined. Stir in the heavy cream and season with a pinch of salt and black pepper.

          Combine Everything: Lower the heat on the skillet and add the drained pasta, sliced chicken, and pancetta mixture. Pour the egg and cream mixture over the pasta and stir quickly to combine, using reserved pasta water as needed to achieve a creamy consistency.

            Serve: Remove from heat, garnish with freshly chopped parsley, and additional grated Parmesan if desired. Serve immediately.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4