Chicken Carbonara
40 min
|
intermediate
Recipe by Eunice
Introduction
Classic carbonara is guanciale, eggs, and cheese, no cream; this weeknight twist keeps the silky technique and adds juicy chicken with smoky bacon for a big, peppery bowl of comfort.
Fast, garlicky, and totally satisfying, it is perfect for date night or feeding a hungry crew when you want restaurant vibes without the fuss.
Ingredients (4 servings)
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Ingredients for Chicken Carbonara
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces boneless, skinless chicken breast 1.33 lb
- 1 lb spaghetti spaghetti 16 oz
- 8 slices of thick-cut bacon, chopped thick-cut bacon 7.27 oz
- 4 cloves of fresh garlic, finely grated garlic 0.36 head (for fresh garlic)
- salt (to taste) salt
- black pepper black peppercorns (for black pepper)
Ingredients for Carbonara Sauce
- 4 eggs, beaten large eggs 4 ct
- 1 cup Parmesan cheese, grated Parmesan cheese 2.86 oz
- ½ cup Pecorino Romano cheese, grated Pecorino Romano cheese 1.43 oz
- salt (to taste) salt
- black pepper black peppercorns (for black pepper)
- ½ cup pasta water pasta water
How to Make Chicken Carbonara
-
Set up and season
Bring a large pot of well-salted water to a boil and set a large high-sided skillet over medium heat.
Pat the chicken dry and season generously with salt and plenty of fresh cracked pepper.
-
Render the bacon
Add the chopped bacon to the skillet and cook over medium heat until the fat renders and the edges are crisp, 6 to 8 minutes.
Transfer the bacon to a plate, leaving about 2 tablespoons of bacon fat in the pan and pouring off any excess into a heatproof cup.
-
Sear the chicken
Increase the heat to medium-high and add the chicken in a single layer, working in batches if needed.
Cook until golden on the outside and just cooked through, about 4 to 6 minutes total, then transfer to the plate with the bacon.
-
Bloom the garlic
Reduce the heat to medium-low and add the grated garlic to the skillet with a spoon of reserved bacon fat if the pan looks dry.
Stir just until fragrant, about 30 seconds, then turn off the heat so nothing scorches.
-
Whisk the sauce
In a large bowl, whisk the beaten eggs, Parmesan, Pecorino, and a very generous amount of black pepper until thick and creamy.
Ladle in 1/4 to 1/3 cup hot pasta water and whisk until emulsified and pourable.
-
Cook the pasta
Boil the spaghetti until just shy of al dente according to package directions.
Reserve at least 1 1/2 cups of the starchy pasta water before draining.
-
Bring it together off the heat
Return the skillet with garlic to low heat, add the drained spaghetti, bacon, and chicken, and toss to combine for 15 seconds.
Turn the heat off completely and immediately pour in the egg-cheese mixture while tossing vigorously with tongs to coat every strand.
-
Adjust to glossy
Splash in reserved pasta water a few tablespoons at a time until the sauce loosens and turns glossy and silky.
Taste and finish with salt only if needed and a heavy shower of cracked pepper.
-
Serve
Twirl into warm bowls and top with a little extra Parmesan and Pecorino.
Serve right away while the sauce is at peak silkiness.
Substitutions
- Bacon -> Pancetta or Guanciale
- Pancetta or guanciale bring a purer porky depth and a slightly sweeter fat that emulsifies into an even silkier sauce without overpowering the eggs and cheese.
- Chicken Breasts -> Boneless Skinless Thighs
- Thighs are more forgiving and stay succulent, giving you richer flavor and a juicier bite that stands up beautifully to the peppery sauce.
- Pecorino Romano -> More Parmesan or Grana Padano
- Using all Parmesan or swapping in Grana Padano softens the salinity and sharpness, yielding a rounder, slightly nuttier sauce that is extra creamy on the palate.
Tips
- Control the heat like a pro
- The sauce happens off the heat, so kill the burner before the eggs go in and rely on residual heat from the pasta and pan to set the sauce without scrambling.
- Whisk in hot water to pre-emulsify
- Tempering the egg and cheese with a ladle of hot pasta water creates an emulsified base that blends faster and more smoothly once it hits the pasta.
- Render, then sear
- Cook the bacon first to harvest clean, flavorful fat, then sear the chicken in that fat for deeper browning and better fond for the sauce.
- Cheese needs to be finely grated
- Use a Microplane or the finest side of your grater so the cheese melts instantly and does not clump when tossed with the eggs and pasta.
- Season pasta water aggressively
- Salt the water until it tastes like the sea so the pasta is seasoned throughout and you can lean on that starchy water to balance the final sauce.
- Go heavy on the pepper
- Carbonara sings with pepper, so crack it fresh and do not be shy because the bite keeps the richness from feeling flat.
Nutrition Facts *
| Energy | 749 | kcal |
|---|---|---|
| Protein | 56 | g |
| Total Fat | 40 | g |
| Carbohydrates | 36 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the eggs from scrambling?
- Turn the heat off before adding the egg mixture, toss constantly, and add pasta water as needed to keep the sauce fluid so the eggs gently thicken instead of setting hard.
- My sauce is too thick and clumpy, what now?
- Quickly add hot pasta water a splash at a time while tossing until the sauce loosens and turns glossy because clumps usually mean it needs more liquid and movement.
- The sauce looks thin, will it thicken?
- Yes, keep tossing for 30 to 60 seconds off heat and add just a bit more cheese or a touch less water because the starch on the pasta will help it tighten up.
- Can I use pasteurized eggs?
- Yes, pasteurized eggs work great and add peace of mind, and the residual heat from the pasta will still set them to a silky texture.
- Can I make this without pork?
- Use smoked turkey bacon or crisped chicken skin for texture and savoriness, then add a touch of olive oil for body since they render less fat than pork.
- How do I reheat leftovers without breaking the sauce?
- Add a splash of water and gently warm in a skillet over low heat while tossing, then finish with a little fresh cheese and pepper to bring back the sheen.
Serving Suggestions
Big pepper, glossy sauce, and that bacon-chicken tag team make this a weeknight flex, and a little squeeze of charred lemon at the table will wake everything up.
Pair it with a crisp green salad or grilled broccolini and a cold Pinot Grigio, and if you are feeling bold, a pinch of smoked paprika on the chicken before searing adds a sultry whisper of smoke.
More pairings:
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