Chicken Carbonara
45 min
|
intermediate
|
high-protein
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 25 min | 45 min |
Introduction
This chicken carbonara is rich, creamy, and loaded with smoky bacon, tender chicken, and perfectly coated spaghetti.
It’s a cozy, restaurant-style pasta that comes together easily for weeknight dinners but feels special enough for date night.
The silky egg-and-cheese carbonara sauce clings to every bite, with plenty of garlic and black pepper for bold, comforting flavor.
Ingredients (4 servings)
Ingredients for Chicken Carbonara
Ingredients for Carbonara Sauce
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How to Make Chicken Carbonara
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Prep the ingredients
Cut the chicken into small bite-size pieces and pat them dry with paper towels for better browning.
Beat the eggs in a medium bowl, then whisk in Parmesan, Pecorino, salt, and plenty of cracked black pepper.
Set the cheese and egg mixture near the stove so it is ready when the hot pasta is drained.
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Cook the spaghetti
Bring a large pot of well-salted water to a boil, then cook the spaghetti until just shy of al dente.
Reserve at least one cup of starchy pasta water, then drain the pasta and keep it warm in the pot.
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Cook the bacon
While the pasta cooks, add the chopped bacon to a large skillet and cook over medium heat until crisp and browned.
Use a slotted spoon to transfer the bacon to a paper towel lined plate, leaving the rendered fat in the skillet.
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Sear the chicken
Season the chicken pieces lightly with salt and pepper, then add them to the hot bacon fat in the skillet.
Cook the chicken over medium-high heat, stirring only occasionally, until golden on the edges and just cooked through.
Turn the heat to low and stir in the grated garlic, cooking just until fragrant, about thirty seconds.
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Combine pasta, chicken, and bacon
Add the drained spaghetti directly to the skillet with the chicken and garlic, then sprinkle in the crisp bacon pieces.
Toss everything together over low heat so the pasta absorbs some of the flavorful fat without drying out.
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Create the carbonara sauce
Turn off the heat under the skillet, then let the pasta rest for one minute so it cools slightly.
Pour the egg and cheese mixture over the hot pasta, tossing quickly and constantly to coat without scrambling the eggs.
Add splashes of reserved pasta water as needed until the sauce is glossy and creamy and clings to the spaghetti.
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Taste and serve
Taste the carbonara and adjust the seasoning with more salt and plenty of freshly cracked pepper to your liking.
Serve immediately in warm bowls, topped with extra grated Parmesan and a little more black pepper if desired.
Substitutions
- Use pancetta instead of bacon
- Pancetta keeps the smoky, salty vibe but tastes a bit meatier and more traditional for carbonara style sauces.
- Swap chicken breasts for boneless skinless chicken thighs
- Thighs stay juicier and more forgiving, so the meat keeps a buttery texture even if cooked a minute longer.
- Try bucatini or rigatoni instead of spaghetti
- Bucatini gives long pasta drama with a chewy bite, while rigatoni catches the creamy sauce in every groove.
Tips
- Temper the egg mixture
- To avoid scrambled eggs, whisk a spoonful of hot pasta water into the egg mixture before adding it to the pan.
- Use very hot pasta, not very hot pan
- Turn off the burner first, then rely on the pasta's heat to gently thicken the sauce with the eggs.
- Salt the pasta water generously
- Use about one and a half tablespoons kosher salt per gallon of water so the noodles taste seasoned throughout. The sauce uses no added salty broth, so well seasoned pasta water is key for flavor and balance.
- Grate the cheese very finely
- Finely grated cheese melts smoothly into the hot eggs and pasta, giving a silky sauce without grainy bits.
- Warm the serving bowls
- Warm bowls keep the sauce fluid and glossy longer, especially important with an egg based sauce like carbonara.
Nutrition Facts *
| Energy | 743 | kcal |
|---|---|---|
| Protein | 67 | g |
| Total Fat | 36 | g |
| Carbohydrates | 37 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I stop the eggs from scrambling in the sauce?
- Make sure the pan is off the heat and let the pasta cool for about one minute before adding eggs. Toss constantly and add small splashes of warm pasta water, which helps the eggs thicken slowly and stay silky.
- Can I make chicken carbonara ahead of time?
- Carbonara tastes best right after cooking because the sauce keeps tightening as it sits and cools. If needed, reheat gently with a splash of pasta water or milk over very low heat, stirring constantly.
- Why is my carbonara sauce too thick or gluey?
- You may have used too little pasta water or let the pasta sit too long before mixing with the eggs. Loosen it by tossing over low heat with more warm pasta water until the sauce moves freely around the pan.
- Can I leave out the bacon for a lighter version?
- You can skip the bacon and cook the chicken in a tablespoon of olive oil for a leaner dish. The flavor will be milder, so add extra garlic, black pepper, and a small pinch of smoked paprika.
Serving Suggestions
This chicken carbonara makes a comforting centerpiece with a simple green salad, garlicky roasted broccoli, or buttery garlic bread.
For a special touch, finish each bowl with a drizzle of good olive oil and an extra shower of cheese.
Chilled white wine or sparkling water with lemon cuts the richness and keeps the meal feeling bright and relaxed.
Reviews
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Irene, Denver, CO: Made this for date night and it turned out perfectly rich and silky, with the bacon fat giving the chicken so much flavor. Letting the pasta cool off the heat for a minute before adding the egg mixture kept the sauce creamy with zero scrambling.
: Love hearing that, Irene! Letting the pasta cool briefly off the heat before adding the egg and cheese is exactly the trick for a rich, silky carbonara.
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