Creamy Carbonara with Crispy Chicken & Bacon 🍝🥓
Ingredients:
For the Carbonara Sauce:
4 large egg yolks
1/2 cup grated Parmesan cheese
1/4 cup heavy cream
1/4 cup olive oil
Salt and pepper to taste
For the Pasta:
1 pound spaghetti
1 tablespoon olive oil
For the Toppings:
4 slices bacon, cooked and crumbled
2 boneless, skinless chicken breasts, cut into strips
All-purpose flour for dredging
Vegetable oil for frying
Fresh parsley, chopped
Instructions:
Cook the Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Drain1 and set aside.
Make the Carbonara Sauce: In a large bowl, whisk together egg yolks, Parmesan cheese, heavy cream, olive oil, salt, and pepper.
Fry the Chicken: Dredge chicken strips in flour and shake off excess. Heat vegetable oil in a skillet over medium heat. Fry chicken strips until golden brown and cooked through.
Combine: Add cooked spaghetti to the bowl with the Carbonara sauce. Toss to coat.
Assemble: Top with crispy chicken, crumbled bacon, and fresh parsley. Serve immediately.
Tips & Tweaks:
Spice it up: Add a pinch of red pepper flakes to the Carbonara sauce.
Make it vegetarian: Substitute the chicken with pan-fried tofu or mushrooms.
Garnish with additional Parmesan cheese.