Authentic Chicken Carbonara Recipe: A Delicious Twist on a Classic
This Chicken Carbonara Recipe is packed with crispy bacon, tender chicken, and a luxurious, no-cream sauce that tastes like it’s straight out of Italy! Get ready to experience a symphony of flavors in every bite of this easy-to-make dish.
Author’s Notes: A Carbonara Journey
My First Carbonara Was in Italy
My culinary adventure with carbonara began in Italy, a truly unforgettable first encounter. The memory of that incredible pasta, with its silky and rich sauce, still lingers. Later, I was astonished to discover that authentic carbonara contains no cream at all! The luxurious texture had completely convinced me otherwise.
After years of experimentation, I’ve finally perfected my own ideal carbonara. To satisfy my family’s protein cravings (especially my sons’ basketball-fueled demands), I’ve enriched the recipe with both chicken and bacon, creating a hearty and satisfying meal.
While traditional carbonara features guanciale, its scarcity in my local grocery stores led me to substitute bacon, which works wonderfully in this recipe, adding a delightful smoky flavor.
Chicken Carbonara Recipe Ingredients: Your Shopping List
Let’s gather the necessary ingredients to create this delightful Chicken Carbonara. Below is a detailed list of what you’ll need and some helpful tips to enhance the flavor and texture of your dish.
| Ingredients | Tip |
|---|---|
| Chicken | Slice the chicken breasts in half horizontally and pound them evenly so they cook quickly and remain tender. This ensures a juicy and flavorful addition to your carbonara. |
| Bacon | Allow the bacon to render fully, releasing its delicious fat. This flavorful fat will be absorbed by the pasta, infusing it with a smoky richness that elevates the entire dish. |
| Eggs & Egg Yolks | Whisk the eggs and egg yolks until smooth before adding the cheese. This creates the foundation for the silkiest and most luxurious carbonara sauce possible. |
| Cheese | This is the secret that transforms a good chicken carbonara recipe into something truly great. Finely grate Parmigiano-Reggiano using a microplane for the best texture and flavor distribution. Weighing the cheese after grating ensures consistency, as measuring by volume can vary. It requires a bit more effort, but the payoff is huge! |
| Pasta, Peas & Pasta Water | Use hot pasta water to gently cook the eggs and create a creamy, emulsified sauce. Toss the peas in at the very end to warm them through, preserving their vibrant color and fresh taste. |
How to Make My Chicken Carbonara Recipe: A Step-by-Step Guide
Ready to create your own amazing Chicken Carbonara? Follow these simple steps for a restaurant-quality dish at home.
- Prep the sauce: In a large, heatproof bowl, whisk together the eggs, egg yolks, and cheese until completely smooth. This ensures a consistent and creamy sauce.
- Cook the chicken: Season the chicken with your favorite spices, then pan-sear it in a skillet until fully cooked through. Allow it to rest briefly before slicing.
- Crisp the bacon: Cook the diced bacon in the same pan until it turns golden brown and the fat has rendered. The rendered bacon fat adds incredible flavor to the dish.
- Boil the pasta: Cook your choice of pasta (spaghetti is traditional) according to package directions. Be sure to reserve some of the hot pasta water before draining.
- Combine: Toss the hot pasta with the crispy bacon in the pan, coating it with the flavorful rendered fat. Then, transfer the pasta and bacon mixture to the bowl with the egg mixture.
- Make it creamy: Add the hot pasta water to the bowl, stirring vigorously and quickly until a glossy, creamy sauce forms. The heat from the pasta water gently cooks the eggs, creating a luxurious texture.
- Finish & serve: Add the sliced chicken and peas (if using) to the bowl. Toss gently to warm everything through. Garnish with fresh parsley and a squeeze of lemon (optional) before serving.
Quick Tip: Understanding Carbonara
Carbonara is a classic Italian pasta dish based on a simple yet elegant combination of eggs, hard cheese (typically Pecorino Romano or Parmigiano-Reggiano), cured pork (guanciale or pancetta), and black pepper. The key is to create a creamy sauce using the heat of the pasta to cook the eggs, resulting in a rich and satisfying dish.
What to Serve On The Side: Complementing Your Carbonara
This Chicken Carbonara recipe is a complete meal on its own, providing pasta, vegetables, and protein. However, here are some of my favorite side dishes to create a truly memorable dining experience:
- Simple green salad: I recommend an Italian salad with a light, herby dressing to add a refreshing contrast to the richness of the carbonara.
- Roasted veggies: Broccoli, asparagus, or green beans provide a healthy and balanced side, adding fiber and essential nutrients.
- Garlic bread: Perfect for soaking up every last bit of the delicious carbonara sauce. A classic combination!
- Tomatoes: A Caprese quinoa salad brings a burst of fresh flavors and colors to the table, complementing the creamy carbonara beautifully.
- Tiramisu: End your meal on a high note with this iconic Italian dessert. The perfect sweet treat to complete your Italian-inspired feast!
Storage Tips for Chicken Carbonara
Like most Italian pasta dishes, this Chicken Carbonara recipe is best enjoyed fresh. The sauce has the silkiest texture immediately after cooking. It will change once chilled.
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water and stir frequently to loosen the sauce and prevent it from drying out.
More Pasta Dishes To Love: Expand Your Culinary Horizons
If you enjoyed this Chicken Carbonara recipe, why not explore other delicious pasta dishes? Here are a few of my favorites to inspire your next culinary creation:
Dinner
Bruschetta Pasta
Pasta Salads
Mediterranean Pasta Salad Recipe
Soups And Stews
Italian Sausage Tortellini Soup
Dinner
Chicken Penne Pasta
Chicken Carbonara Recipe
Pin
Chicken Carbonara Recipe
Video
Equipment
- Large pot
- Large skillet nonstick
Ingredients
Instructions
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In a very large heatproof bowl, add eggs and egg yolks. Add 1/2 teaspoon pepper and whisk until smooth. Finely shred the cheese using the small holes of a grater or, preferably, a microplane. Weigh to be sure you have 120 grams. Whisk into the egg mixture until combined and set aside to get to room temperature.
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Slice the chicken breasts in half horizontally and pound lightly to an even thickness. Season both sides with 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp garlic powder. In a very large nonstick skillet (one that can hold all the pasta later), add the butter and olive oil. Heat over medium-high. Once the butter is melted, add the four chicken pieces in an even layer. Cook for 3 minutes, flip, then cook another 2 to 4 minutes or until cooked through. Remove to a plate and set aside to rest.
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In the same skillet, add the bacon (still over medium-high heat). Cook until golden and the fat has rendered. Try to time this so the bacon finishes around the same time as the pasta. If not, remove the bacon with a slotted spoon and set aside. Then turn off the heat.
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Bring 14 cups of water to a rolling boil in a very large pot. Add 2 teaspoons salt, then cook the spaghetti until al dente according to package directions. Right before it’s done, give it a good stir and pull out 1 cup of the pasta water. Do not drain the pasta.
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Use tongs to transfer the hot pasta directly from the pot into the pan with the bacon. Toss well so the pasta is coated in the rendered fat.
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Immediately transfer everything from the skillet into the bowl with the egg and cheese mixture. Stir vigorously for about 1 minute while gradually adding 1/2 cup of the hot pasta water, until the sauce becomes glossy and creamy. If needed, add more pasta water a little at a time until the sauce coats the pasta smoothly.
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Thinly slice, dice, or shred the chicken and add it to the bowl along with any juices from the plate. Add the peas, if using. Toss for about 1 more minute to warm everything through. Serve hot, garnished with fresh parsley and a squeeze of lemon, if desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.