Ree Drummond’s 30-Minute Chicken Carbonara Will Make You Feel Like You’re in Rome

When I took my boyfriend out for a birthday dinner to Evan Funke’s Felix in Venice, California, our only expectation was stellar pasta. While the carbonara was undoubtedly divine, the real appeal of this kind of pasta dish, one of Italy’s most famous, is that you can make a family-friendly, protein-packed version at home in about 30 minutes. That’s why I was drawn to Ree Drummond’s Chicken Carbonara—it’s all those things and more.

This recipe makes me feel like I’m getting a hug from Nonna, cozying up to a big bowl that warms the spirits as the weather turns chillier. Ree’s spin on classic carbonara captures all the best qualities of the traditional dish, but with a few forgiving twists.

She swaps out pricier guanciale for smoky, thick-cut bacon, and tucks tender chicken breast into a glorious mess of cheesy fettuccine studded with bouncy peas and fresh parsley. Hello, did I just transport us to a balcony in Rome, somewhere between after-school violin lessons and lacrosse practice? It doesn’t even matter if I’m eating out of Tupperware in the car—Ree’s pasta tastes like Italian heaven.

How I Make Ree Drummond’s Chicken Carbonara

Start by whisking eggs, heavy cream, parmesan, and black pepper in a medium bowl. Set it aside. In a large skillet, cook diced bacon until it’s brown and crispy. Remove it from the pan and place it on a paper towel to drain.

Cook sliced chicken breasts in the remaining bacon fat with the salt and pepper. Once it’s cooked through, turn off the heat and move the chicken to a plate. (Don’t you dare clean that gorgeously seasoned skillet.)

Meanwhile, bring a big pot of salted water to a boil, then add the fettuccine. Cook one minute shy of the box instructions, then add the peas for the last minute of cooking. Reserve a cup of pasta water, and drain the pot.

Working quickly, add the pasta and peas to the skillet, and use tongs to work in the egg mixture. Add a few spoonfuls of reserved pasta water if the sauce needs thickening. (Too thin? Turn on the heat to low for a few minutes.) Toss in the bacon, chicken, and serve with a garnish of more pepper, parmesan, and parsley.

Tips for Making This Easy Chicken Carbonara

I cook the pasta one minute less than the lower end of the cooking instructions for al-dente chew. Then, scoop out your reserved pasta water before you add the peas if you want pasta water with 100% less peas in it!

Serve just the pasta, or with roasted veggies or a crisp green salad with a balsamic vinaigrette. And feel free to add in your own protein, or swap out the peas for broccoli florets.

This is the kind of you-got-this-girl meal that makes visiting with relatives, looking for parking at the grocery store, and trying to find the inspo for another year of Elf on the Shelf feel like a piece of cake—or, rather, a deeply satisfying bowl of pasta. (Pass the extra Parm!)