Fettuccine chicken carbonara recipe

 Indulge in the velvety richness of a classic Fettuccine Chicken Carbonara, where succulent pieces of chicken meet the creamy embrace of a luxurious carbonara sauce. This timeless Italian dish is a symphony of flavors, combining the silkiness of egg-based sauce with the savory notes of pancetta, Parmesan cheese, and perfectly cooked fettuccine. Follow this comprehensive 1000-word recipe to bring this culinary masterpiece to your own kitchen.


1 pound (450g) fettuccine pasta

2 tablespoons olive oil

1 pound (450g) boneless, skinless chicken breasts, diced

Salt and black pepper to taste

1 cup (240ml) heavy cream

4 large egg yolks

1 cup (100g) grated Parmesan cheese

8 ounces (225g) pancetta or bacon, diced

4 garlic cloves, minced

1/2 cup (120ml) dry white wine (optional)

Fresh parsley, chopped (for garnish)


Prepare the Ingredients: Start by gathering all the ingredients and bringing them to room temperature. This ensures even cooking and optimal flavor integration.

Cook the Fettuccine: Boil a large pot of salted water and cook the fettuccine according to the package instructions until al dente. Once cooked, drain the pasta, reserving about a cup of pasta water.

Sauté the Chicken: In a large skillet, heat olive oil over medium-high heat. Season the diced chicken with salt and black pepper, then add it to the skillet. Sauté until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Prepare the Carbonara Sauce: In a bowl, whisk together the egg yolks, heavy cream, and grated Parmesan cheese until well combined. This forms the base of the decadent carbonara sauce.

Cook the Pancetta and Garlic: In the same skillet, add diced pancetta or bacon and cook until it becomes crispy. Add minced garlic to the pan and sauté until fragrant, being careful not to let it burn.

Deglaze with White Wine (Optional): For an extra layer of flavor, deglaze the skillet with dry white wine. Allow it to simmer for a couple of minutes, letting the alcohol evaporate and the flavors meld.

Combine the Ingredients: Return the cooked chicken to the skillet. Lower the heat to medium and pour the carbonara sauce over the chicken and pancetta mixture. Stir gently to combine, allowing the sauce to thicken and coat the ingredients evenly.

Bring It All Together: Add the cooked fettuccine to the skillet, tossing everything together to ensure the pasta is thoroughly coated in the creamy carbonara sauce. If the sauce is too thick, use the reserved pasta water a little at a time to reach the desired consistency.

Serve and Garnish: Plate the Fettuccine Chicken Carbonara and garnish with freshly chopped parsley. The vibrant green adds a pop of color and a touch of freshness to the dish.

Enjoy Your Culinary Masterpiece: Serve immediately, savoring the harmonious blend of creamy sauce, tender chicken, and perfectly cooked fettuccine. Pair it with a glass of your favorite white wine for a truly indulgent dining experience.

Conclusion: With this detailed 1000-word recipe, you can now confidently recreate a restaurant-quality Fettuccine Chicken Carbonara in the comfort of your own kitchen. Immerse yourself in the creamy, savory goodness of this classic Italian dish, and delight your taste buds with each mouthwatering bite. Whether for a special occasion or a comforting weeknight meal, this recipe is sure to become a favorite in your culinary repertoire.

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