Creamy Italian Chicken Carbonara (Print View)

Tender chicken, crispy bacon, and a luxurious Parmesan-egg sauce create this comforting Italian pasta dish in just 35 minutes.

# Components:

→ Pasta

01 - 12 oz spaghetti or fettuccine

→ Proteins

02 - 7 oz cooked chicken breast, shredded
03 - 5 oz bacon or pancetta, diced

→ Sauce

04 - 3 large eggs
05 - 2 oz grated Parmesan cheese
06 - 1/4 cup heavy cream, optional
07 - Salt and freshly ground black pepper to taste

→ Aromatics

08 - 2 cloves garlic, finely chopped

→ Garnish

09 - Extra grated Parmesan cheese for serving
10 - Fresh parsley, chopped, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - While pasta cooks, heat a large skillet over medium heat. Add diced bacon and cook until crispy, approximately 5 minutes. Add garlic and sauté for 1 minute until fragrant. Stir in shredded chicken to warm through. Remove from heat.
03 - In a bowl, whisk together eggs, grated Parmesan, cream if using, and generous black pepper until well combined.
04 - Add drained pasta to the skillet with bacon, garlic, and chicken. Toss gently to combine all ingredients.
05 - Pour the egg-Parmesan mixture over the pasta, tossing quickly and continuously off heat to create a creamy sauce. Gradually add reserved pasta water in small amounts until achieving desired sauce consistency.
06 - Transfer to serving dishes immediately. Top with extra Parmesan cheese and fresh parsley if desired.

# Expert Advice:

01 -
  • It feels fancy but comes together faster than ordering takeout, and uses ingredients you probably already have.
  • The sauce clings to every strand of pasta like velvet, rich and satisfying without feeling heavy.
  • Leftovers reheat surprisingly well with a splash of cream or milk, which almost never happens with egg-based sauces.
02 -
  • Take the skillet completely off the heat before adding the egg mixture or you will end up with scrambled eggs instead of a silky sauce.
  • The pasta water is not optional, it's the secret that turns a chunky egg mixture into a cohesive creamy coating.
  • Work fast once the eggs go in, tossing constantly so the residual heat does the work gently and evenly.
03 -
  • Use a large skillet so you have plenty of room to toss the pasta without making a mess or cooling it down too fast.
  • Grate your Parmesan fresh right before using it, the pre-grated kind has anti-caking agents that prevent it from melting smoothly.
  • If you're nervous about the eggs, temper them by adding a few spoonfuls of hot pasta water to the bowl first, whisking constantly, then pour it all into the skillet.
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