Transform your dinner routine with this irresistible Chicken Carbonara Recipe that brings restaurant-quality Italian cuisine right to your kitchen. This creamy pasta dish combines tender chicken, crispy bacon, and al dente spaghetti in a silky sauce made with eggs, Parmesan cheese, and black pepper. Perfect for both weeknight dinners and special occasions, this chicken carbonara recipe takes just 30 minutes to prepare and always impresses.

The Story Behind Chicken Carbonara Recipe

While traditional carbonara is made with guanciale (cured pork cheek), this chicken variation adds a delicious twist to the Roman classic. The addition of chicken makes it more substantial and family-friendly while maintaining the signature creamy texture and rich flavors that make carbonara a beloved Italian dish. This version stays true to the authentic no-cream carbonara preparation method, relying instead on eggs and cheese for that signature silky sauce.

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The Story Behind Chicken Carbonara Recipe
Ingredients
Instructions
Pro Tips for Perfect Chicken Carbonara Recipe
Equipment For Chicken Carbonara Recipe
Storage Instructions
Recipe Variations
Top Tip
Grandma's Magic Touch
FAQ
How did your Chicken Carbonara Recipe turn out?
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Pairing
Creamy Chicken Carbonara Recipe

Ingredients

For 4 servings:

1 pound (450g) spaghetti
2 large chicken breasts, cut into bite-sized pieces
6 oz (170g) bacon or pancetta, diced
4 large eggs, room temperature
1 cup (100g) freshly grated Pecorino Romano cheese
1 cup (100g) freshly grated Parmesan cheese
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon freshly ground black pepper, plus more to taste
Salt to taste
Fresh parsley for garnish

Ingredients For Chicken Carbonara Recipe

Instructions

Prep Work

Bring a large pot of salted water to boil for the pasta
In a medium bowl, whisk together eggs, grated Pecorino Romano, and Parmesan cheese until well combined
Season the chicken pieces with salt and pepper
Dice the bacon and mince the garlic

Cook the Pasta and Prepare the Sauce

Cook spaghetti according to package instructions until al dente
While pasta cooks, heat olive oil in a large skillet over medium-high heat
Add diced bacon and cook until crispy, about 5-7 minutes
Remove bacon with a slotted spoon and set aside, leaving the fat in the pan

Cook the Chicken

Add chicken pieces to the same pan with bacon fat
Cook until golden brown and cooked through, about 6-8 minutes
Add minced garlic and cook for another 30 seconds until fragrant
Return bacon to the pan and reduce heat to low

Combine and Create the Sauce

Reserve 1 cup of pasta cooking water before draining
Transfer hot pasta directly to the pan with chicken and bacon
Remove pan from heat
Quickly toss pasta with chicken and bacon mixture
Pour egg and cheese mixture over pasta, stirring constantly
Add pasta water gradually while stirring until sauce reaches desired consistency
Season with additional black pepper and salt to taste

Pro Tips for Perfect Chicken Carbonara Recipe

Ensure eggs are at room temperature to prevent them from scrambling
Never add the egg mixture while the pan is on direct heat
Keep stirring constantly when adding the egg mixture
Use freshly grated cheese instead of pre-grated for better melting
Reserve more pasta water than you think you'll need

Equipment For Chicken Carbonara Recipe

Large pot for pasta
Large skillet or sauté pan
Cheese grater
Mixing bowls
Tongs or pasta server
Sharp knife and cutting board

Storage Instructions

Store leftover chicken carbonara in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or milk and heat gently over low heat, stirring frequently to restore the creamy texture.

Recipe Variations

Vegetarian Version: Skip the chicken and bacon, use mushrooms sautéed in olive oil instead
Lighter Option: Use turkey bacon and chicken breast, whole wheat pasta
Spicy Twist: Add red pepper flakes or cayenne pepper to taste
Green Addition: Stir in peas or asparagus for added vegetables

Top Tip

The secret to silky smooth carbonara sauce is working quickly when combining the hot pasta with the egg mixture and removing the pan from heat before adding the eggs. This prevents the eggs from scrambling and ensures a creamy sauce every time.

Grandma's Magic Touch

You know that special something that makes grandma's cooking unforgettable? In our family, it was all about the little details she added to this chicken carbonara recipe. While most recipes call for just black pepper, my grandmother would toast the peppercorns in a small pan first, crushing them by hand just moments before adding them to the dish. "The soul of carbonara is in the pepper," she'd always say with a knowing smile. She also taught me to save a few crispy bacon bits to sprinkle on top at the very end – a simple touch that adds that perfect textural contrast to the creamy pasta.

Another one of her secrets? She'd warm the eggs in a bowl of hot water (still in their shells) for about 5 minutes before cracking them for the sauce. This gentle warming helped the eggs blend more smoothly with the hot pasta, creating that silky carbonara sauce we all dream about. These might seem like small details, but they're what transform a good carbonara into an unforgettable family meal.

FAQ

What is the golden rule of cooking a carbonara?

The golden rule of carbonara is to never let the eggs scramble. Remove the pasta from heat before adding the egg and cheese mixture, then use only the residual heat and constant stirring to create a creamy sauce. The pasta should be hot enough to cook the eggs gently, but not so hot that they scramble.

What's the difference between chicken carbonara and chicken Alfredo?

Carbonara uses eggs, pecorino Romano, and guanciale or pancetta to create its creamy sauce, while Alfredo sauce is made with heavy cream, butter, and parmesan cheese. Chicken carbonara is actually a modern adaptation, as traditional carbonara never includes chicken. Alfredo naturally pairs with chicken and uses a heavier cream-based sauce rather than an egg-based one.

What are the biggest carbonara mistakes?

The biggest carbonara mistakes include: adding cream (it's not traditional), scrambling the eggs by adding them to too-hot pasta, using pre-grated cheese (it doesn't melt properly), overcooking the guanciale/pancetta, and adding garlic (in traditional recipes). Another common error is not saving enough pasta water to help create the silky sauce texture.

Which ingredient should never be used in traditional carbonara?

Cream should never be used in traditional carbonara. Authentic Roman carbonara achieves its creamy texture from the combination of eggs, freshly grated Pecorino Romano, pasta water, and rendered fat from guanciale - no cream needed. Other ingredients to avoid in traditional carbonara include garlic, onions, peas, and chicken, as these are American adaptations.

How did your Chicken Carbonara Recipe turn out?

This recipe is sure to impress with its perfect balance of creamy textures and savory flavors. If you're a fan of Italian-inspired comfort food, be sure to try our Buffalo Chicken Quesadilla Recipe next – another easy-to-make yet delicious treat!

Did you make this Chicken Carbonara Recipe? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments.

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Pairing

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