Pioneer Woman chicken carbonara from Ree Drummond coats fettuccine in a parmesan egg sauce with crispy bacon and seared chicken strips. And at approximately 520 calories per serving, everything comes together in 25 minutes since the pasta boils while the chicken cooks.
Most carbonara recipes leave out chicken and cream, but Ree adds both for a heartier weeknight version. And she sears the chicken strips in the rendered bacon fat, which layers smoky flavor into the meat before it hits the pasta.
The step most people rush is adding the egg mixture to the pasta, but the skillet must be off the heat first. And if it is not, the eggs scramble into dry curds instead of coating every strand in a creamy sauce.
Source: The Pioneer Woman (thepioneerwoman.com)
Pioneer Woman Chicken Carbonara
Course: ChickenCuisine: AmericanDifficulty: Easy6
servings25
minutes520
kcalAn egg and parmesan sauce thinned with heavy cream coats hot fettuccine with crispy bacon and seared chicken in a single skillet. And frozen peas go into the boiling pasta water in the last minute, so they warm through without a separate pot.
Ingredients
- For the egg sauce:
3 large eggs
3/4 cup grated parmesan cheese, plus more for serving
1/2 cup heavy cream
1/2 teaspoon black pepper
- For the skillet:
4 slices thick-cut bacon, diced
1 lb. skinless, boneless chicken breasts, sliced crosswise into 1/2-inch-thick strips
1 teaspoon kosher salt, plus more for the pasta water
1/2 teaspoon black pepper
2 garlic cloves, minced
- For the pasta:
12 oz. fettuccine or linguine
1/2 cup frozen peas
- For garnish:
Chopped fresh parsley
Extra parmesan and black pepper
Directions
- Make the egg sauce: Whisk the eggs, parmesan, heavy cream, and 1/2 teaspoon pepper in a bowl, then set it aside.
- Cook the bacon: While the sauce rests, cook the diced bacon in a large skillet over medium heat for 5 to 7 minutes.
- Drain the bacon: Once crispy, use a slotted spoon to transfer the bacon to a paper towel-lined plate.
- Sear the chicken: Then increase the heat to medium-high and add the sliced chicken to the bacon drippings.
- Season the chicken: While it cooks, season with the salt and remaining 1/2 teaspoon pepper, then toss occasionally for 6 to 8 minutes.
- Add the garlic: In the last minute of cooking, stir in the minced garlic, then transfer the chicken to a plate.
- Boil the pasta: Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine according to the package directions.
- Add the peas: During the last minute of boiling, add the frozen peas to the pasta water so they warm through.
- Reserve cooking water: Before draining, scoop out 1 cup of the starchy pasta water and set it aside.
- Toss with the sauce: Then add the hot drained pasta and peas to the skillet off the heat and pour in the egg mixture.
- Build the sauce: Toss everything with tongs while adding 2 to 3 tablespoons of reserved water until the sauce turns creamy.
- Adjust the texture: If the sauce is too thick, add more reserved water, and if too thin, cook over low heat until thickened.
- Finish the dish: Then stir in the bacon and chicken, and garnish with parsley, pepper, and extra parmesan.
FAQs
What can I use instead of bacon?
Ree suggests guanciale or pancetta for a saltier, more traditional Italian flavor. And turkey bacon or diced prosciutto work as lighter options, though neither adds the same smoky depth.
But if you skip pork entirely, add a tablespoon of olive oil to the skillet before searing the chicken. And a pinch of smoked paprika in the egg mixture mimics some of the depth you lose without the rendered fat.
Can I use a different pasta shape?
The recipe calls for fettuccine or linguine, and both work because long flat noodles hold the creamy egg sauce better than round ones. Spaghetti is the closest swap if you have neither, since it catches the sauce in tight coils when tossed.
But short shapes like penne or rigatoni let the sauce pool at the bottom instead of clinging to each piece. And the heavier chicken and bacon bits slide off short pasta, so the bites end up uneven.
Why do you reserve the pasta cooking water?
The starchy pasta water loosens the egg and cheese mixture without thinning out the flavor. So adding just 2 to 3 tablespoons at a time gives you control over the final consistency.
And if you skip reserving it, you have nothing to fix a sauce that seizes up too thick around the hot noodles. Plain tap water does not work the same way, because it lacks the starch that helps the sauce cling.
What sides pair well with chicken carbonara?
Ree serves a Greek salad, green beans, or roasted carrots alongside this dish, which are all on the source page. And a simple arugula salad with lemon works too, since the peppery greens and acid cut through the richness.
But garlic bread doubles down on the heaviness, so skip it if you want contrast on the plate. And roasted broccolini or asparagus adds a light char that pairs well with the smoky bacon.
How should I store and reheat leftovers?
Carbonara is best fresh since the egg-based sauce thickens and dries out as it cools. But leftovers keep in an airtight container in the fridge for up to 2 days, because the chicken stays tender after only a brief sear.
And to reheat, warm a portion in a skillet over low heat and splash in a tablespoon of cream to loosen the sauce. But avoid the microwave, because it heats unevenly and turns the egg sauce grainy around the edges.