Chicken Carbonara Sauce
Submitted by sjl330
Bacon and chicken carbonara sauce loaded with crispy pork, tender chicken thighs, and velvety Parmesan cream. Toss with pasta or pour over zucchini noodles for low-carb magic.
YIELD
8 servingsPREP
25 minCOOK
20 minREADY
45 minThis protein-packed carbonara brings smoky bacon together with juicy chicken thighs in a luscious cream sauce that’s miles beyond ordinary weeknight pasta.
Deglazing the pan with chicken broth captures every bit of caramelized flavor, while gently folded egg yolks create restaurant-quality richness.
Perfect over spaghetti, fettuccine, or spiralized zucchini for keto diners.
Pro Tips
- Brown the chicken in the bacon fat for maximum flavor layering
- Whisk the egg and cream mixture slowly into the warm (not boiling) pan to prevent curdling
- Brighten with a squeeze of lemon juice to cut through the richness
- Customize with peas, mushrooms, or asparagus for extra vegetables
Variations
- Low-Carb: Serve over julienned zucchini or shirataki noodles instead of pasta
- Veggie-Loaded: Stir in sautéed mushrooms, blanched asparagus, or frozen peas
- Extra Creamy: Use heavy cream instead of half-and-half
Ingredients
Directions
Cook bacon until crisp. Brown chicken in bacon grease and drain. Pour off all but a couple tablespoons of fat. Add a little bit of chicken broth to deglaze the pan and add a little lemon juice to pan juices. Add meats back in and then add cream mixture.
Mix together eggs, cream and cheese. Slowly whisk cream mixture into meat mixture and heat being careful NOT to let the eggs curdle or scramble.
Can add peas, mushrooms or asparagus or whatever. Can serve with spaghetti or other pasta or over julienne zucchini for a low carb option.
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