Chicken Carbonara: The Ultimate Comfort Food Recipe
Indulge in the rich and creamy goodness of this Chicken Carbonara recipe, a delightful twist on the classic Italian dish. Packed with crispy bacon, tender chicken, and a luxurious sauce, this recipe will transport your taste buds straight to Italy. The best part? No cream required!
My Carbonara Story: From Italy to My Kitchen
My first encounter with carbonara was in Italy, and it was an unforgettable experience. The pasta was incredibly delicious, and the sauce was so silky and rich that I was convinced it had to contain cream. I was amazed to learn that traditional carbonara uses no cream at all. Years later, I’ve perfected my own version of this classic dish, and to keep my family happy (especially my protein-loving sons), I’ve added both chicken and bacon.
While traditional carbonara calls for guanciale, a cured pork cheek, it’s often hard to find in local grocery stores. Bacon works beautifully as a substitute, providing that same smoky, savory flavor that makes carbonara so irresistible.
Chicken Carbonara Ingredients: The Key to Success
Using high-quality ingredients is crucial for achieving the best flavor and texture in your Chicken Carbonara. Here’s a breakdown of what you’ll need:
| Ingredients | Tip |
|---|---|
| Chicken | Slice the chicken in half horizontally and pound it evenly so it cooks quickly and remains tender. |
| Bacon | Let it render fully so the pasta can soak up all that delicious flavor. |
| Eggs & Egg Yolks | Whisk until smooth before adding the cheese for the silkiest sauce. |
| Cheese | Use finely grated Parmigiano-Reggiano for the best flavor and texture. Weighing the cheese ensures consistency. |
| Pasta, Peas & Pasta Water | Use hot pasta water to create a creamy sauce and toss peas in at the end to warm through. |
How to Make Chicken Carbonara: Step-by-Step Guide
Follow these easy steps to create a restaurant-quality Chicken Carbonara in your own kitchen:
- Prep the Sauce: Whisk eggs, yolks, and grated Parmigiano-Reggiano cheese in a large heatproof bowl until smooth. This is the base of your luxurious, cream-free sauce.
- Cook the Chicken: Season the chicken breasts with salt, pepper, and garlic powder. Pan-sear them in a skillet until cooked through. Let the chicken rest before slicing.
- Crisp the Bacon: Cook diced bacon in the same skillet until golden and crispy, rendering the fat. The bacon fat will add incredible flavor to the pasta.
- Boil the Pasta: Cook spaghetti in boiling, salted water until al dente. Reserve about a cup of the hot pasta water before draining the pasta.
- Combine: Toss the hot pasta with the crispy bacon in the skillet, coating it in the flavorful bacon fat.
- Make it Creamy: Transfer the pasta and bacon mixture to the bowl with the egg and cheese mixture. Add the hot pasta water gradually, stirring quickly and continuously until a glossy, creamy sauce forms. The heat from the pasta and water will gently cook the eggs, creating a rich and decadent sauce.
- Finish & Serve: Add the sliced chicken and frozen peas to the pasta, tossing to warm through. Garnish with fresh parsley and a squeeze of lemon juice for brightness. Serve immediately and enjoy!
Quick Tip: The Essence of Carbonara
Carbonara is a classic Italian pasta dish built from simple yet flavorful ingredients: eggs, hard cheese, cured pork (traditionally guanciale), and black pepper.
What to Serve with Chicken Carbonara: Complete Your Meal
This Chicken Carbonara recipe is a complete meal with pasta, veggies, and protein. However, here are some of my favorite sides to complement this dish:
- Simple Green Salad: A light and refreshing Italian salad with a herby dressing provides a nice contrast to the richness of the carbonara.
- Roasted Veggies: Broccoli, asparagus, or green beans help to balance the rich pasta with some added nutrients and fiber.
- Garlic Bread: Perfect for soaking up any extra sauce and adding a comforting, garlicky flavor to the meal.
- Tomatoes: A Caprese quinoa salad is a delicious and vibrant side dish that complements the richness of the carbonara.
- Tiramisu: Finish off strong with a great classic Italian dessert!
Storage Tips: Keeping Your Carbonara Fresh
Like most Italian pasta dishes, this Chicken Carbonara recipe is best enjoyed fresh. The sauce is at its silkiest right after cooking and becomes less so once chilled.
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water, stirring often to loosen the sauce.
More Pasta Dishes You’ll Love: Explore New Flavors
Looking for more delicious pasta recipes? Check out these favorites:
- Bruschetta Pasta
- Mediterranean Pasta Salad Recipe
- Italian Sausage Tortellini Soup
- Chicken Penne Pasta
Chicken Carbonara Recipe
Equipment
-
Large pot
-
Large skillet nonstick
Ingredients
- 2 medium boneless, skinless chicken breasts cut in half horizontally (1 pound)
- Salt and pepper see note 1
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 8 slices bacon diced (8 ounces)
- 3 large eggs
- 3 large egg yolks
- 120 grams (4.25 ounces) finely shredded Parmigiano Reggiano about 1-1/4 firmly packed cups, see note 2
- 1 pound spaghetti
- 2 teaspoons salt
- 1 cup reserved pasta water
- 1-1/4 cups frozen peas optional
- 1 large lemon for serving, optional
- fresh parsley for serving, optional
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.
-
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
Note 2: This is the game-changing ingredient that takes a good carbonara to great. Use Parmigiano-Reggiano and grate it with a microplane, then weigh it since measuring can vary a lot. It’s a little extra work, but it pays off in a big way. In a pinch, Parmesan will also work; just be sure to weigh the final amount after grating.
Storage: Best eaten fresh.