Chicken breast carbonara with bacon is the British pasta supper when you want juicy chicken, crispy back bacon and a silky egg-and-cheese sauce. Slice Chicken Breast 1kg into strips, crisp Unsmoked Back Bacon 454g, then toss through hot spaghetti. Shop Chicken Breast and Bacon for butcher chicken and back bacon.
Ingredients
- 2–3 chicken breasts (from a 1kg pack), sliced into strips
- 6–8 rashers unsmoked back bacon, chopped
- 300g spaghetti or linguine; 2 egg yolks + 1 whole egg; 60g Parmesan or cheddar, finely grated
- 1 tbsp oil; black pepper; optional garlic clove; parsley to finish
Method
- Boil pasta in salted water until al dente. Reserve a mug of pasta water.
- Meanwhile, fry bacon in a little oil until crisp; scoop out. In the same pan, season chicken strips and fry until golden and cooked through. Return bacon; keep warm off the heat.
- Whisk eggs with cheese and plenty of black pepper. Drain pasta; tip into the pan off the heat. Pour over egg mix, tossing fast with a splash of pasta water until creamy (do not scramble).
- Fold through chicken and bacon. Loosen with more pasta water if needed.
- Serve chicken breast carbonara with bacon — creamy British midweek pasta.
Want a garlic kick in the chicken? Garlic Chicken Breast 1kg works in the same carbonara. Browse Chicken for more chicken packs.