So, Chicken Carbonara: It’s a Whole Thing in My House
Hey there! So, funny story—I made this Delicious Chicken Carbonara Recipe for the first time ages ago after a week that felt like it lasted a month, you know? My partner still laughs about the first attempt, mostly because I ended up with pasta stuck to the ceiling (don’t ask how). But honestly, now it’s our go-to when we want something rich, cozy, and just a bit fancy without all the drama. If you can stir, you can make this. And if you drop a noodle or two, well, join the club.
Why You’ll Love This, Even If You’re Not a Pasta Pro
I make this when it’s chilly out and I want to trick myself into thinking I live in a tiny Italian village (spoiler: I don’t, unless the Midwest counts). My family goes absolutely bonkers for this because it’s creamy, hearty, and you can tweak it without the Carbonara police showing up. Honestly, I used to get annoyed by recipes that ask for a million things—this one keeps it simple. Plus, it’s a sneaky way to use up leftover chicken if you have some, and who doesn’t love that?
Here’s What You’ll Need (With a Few Cheats)
- About 250g (that’s roughly half a box) spaghetti or fettuccine (I’ve used penne in a pinch—it’s totally fine)
- 2 chicken breasts, cooked & sliced (rotisserie chicken from the shop is a lifesaver if you’re in a hurry)
- 4 rashers bacon, diced (pancetta is fancier, but regular streaky bacon does the job)
- 3 large eggs (I once used 2 eggs plus an extra yolk, and it was fine—maybe even richer?)
- 1/2 cup freshly grated parmesan (ok, I’ll admit, I’ve grabbed the stuff from the green can and survived)
- A handful of chopped parsley (optional, but it looks so nice)
- 2 cloves garlic, minced (sometimes I skip this if I’m feeling lazy)
- Salt & cracked black pepper (I don’t measure, just a good sprinkle or two)
- Olive oil or butter, for frying (honestly, whatever you’ve got)
How to Throw This Chicken Carbonara Together
- Boil a big pot of salted water, toss in your pasta, and cook till it’s just shy of done (you know, “al dente” if you’re feeling posh). Don’t forget to save about a cup of that pasta water—it’s liquid gold for the sauce later.
- While that’s happening, fry up your bacon in a large skillet over medium heat till crispy. I usually add a splash of olive oil if it looks dry. Add the garlic for the last minute, don’t let it burn! This is where I sneak a little bacon taste—chef’s rights.
- Toss your sliced chicken into the pan just to warm it through. If it’s already cooked, you just want it happy, not dried out.
- Whisk the eggs and parmesan together in a bowl until it’s all combined and creamy. Looks a bit gloopy but trust the process.
- Drain your pasta, but save that water! Throw the pasta into the pan with bacon and chicken, and give everything a good toss.
- Take the pan off the heat (seriously, off—otherwise you’ll have scrambled eggs and nobody wants that). Quickly pour the egg and cheese mixture over the pasta, tossing constantly. If it seems too thick, add a splash of that reserved pasta water—like magic, it turns into a silky sauce.
- Season with salt and loads of black pepper. Parsley goes on top if you’re feeling fancy (or, if you’re trying to impress someone).
Stuff I’ve Figured Out (Sometimes the Hard Way)
- If you forget to save pasta water, don’t panic—just use a splash of chicken broth or even a bit of milk. It’s not orthodox, but hey, it works.
- Freshly grated parmesan melts way better than the pre-shredded kind. But honestly, I’ve used both and nobody complained.
- If you add the eggs while the pan’s too hot, you’ll wind up with something closer to fried rice. Still edible, but not quite what you’re after.
Variations That Actually Work (And One That Didn’t…)
- Sometimes I throw in peas or spinach at the end, just to pretend I’m making it healthy.
- I’ve tried replacing bacon with turkey bacon—nobody noticed. But, swapping in tofu for chicken was, let’s just say, not my best idea. Maybe it’s just me.
- Add chili flakes if you like a bit of heat—my brother swears by it.
What You Need (or Don’t)
- Large skillet or frying pan (I once used two saucepans, long story—but it worked)
- Pasta pot—if you don’t have one, use the biggest pot you own
- Tongs or a big fork to toss everything (hands work, but it’s messy—learned that one the hard way)
How to Store Leftovers—If You Have Any
Just pop leftovers in an airtight container in the fridge for up to 2 days (though honestly, in my house it never lasts more than a day!). It does get a bit clumpier when reheated, but a splash of water or milk smooths it out.
How I Like to Serve This (Family Quirks Included)
I love this with a simple green salad, maybe some garlic bread if I’m being a bit extra. My cousin insists we sprinkle crushed crisps on top—don’t knock it till you’ve tried it. Sundays at our place usually mean good pasta and better company, with everyone fighting for seconds.
Things I Learned the Hard Way (Pro-ish Tips)
- Don’t rush the egg step. I once tried to save time and ended up with a weird omelette-pasta hybrid. Not my proudest moment.
- Actually, I find it works better if your chicken isn’t straight-from-the-fridge cold. It keeps the sauce from seizing up.
- If you overcook the pasta, just call it “rustic” and act like you meant to.
Your Questions, Answered (Because I Get These a Lot)
- Can I use cream instead of eggs? Oh man, I get this all the time! Technically, classic Carbonara uses eggs, not cream. But, if you want to go rogue, add a splash. It won’t be traditional, but it’ll still taste great.
- Is there a way to make it gluten-free? Yep! Just use your favorite gluten-free pasta—my mate swears by Barilla’s version (here’s the link). The sauce still works the same.
- Can I prep anything in advance? For sure—cook and slice the chicken ahead, grate your cheese, even dice the bacon. Just don’t mix the eggs till you’re ready to go.
- Why does my sauce go lumpy? Usually, the pan’s too hot. Take it off the heat, then add your egg mix. I messed this up more than once!
- Where do you get that nice parmesan? I grab it at Trader Joe’s when I can, but honestly, Aldi’s version is just as good (and way cheaper).
- Do I have to use parsley? Nah. It just looks pretty. You could skip it, or swap in basil if you’ve got some.
Side note—if you’re obsessed with pasta (like me), check out Serious Eats for more deep dives, or the Bon Appetit version for a different spin. Just don’t blame me if you go down a pasta rabbit hole.
Anyway, let me know how yours turns out! If you end up with a noodle or two stuck to the wall, it just means you’re doing it right.
Ingredients
- 2 chicken breasts, cut into bite-sized pieces
- 12 oz spaghetti
- 4 slices bacon, chopped
- 2 large eggs
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
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2In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pan.
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3Add the chicken pieces to the skillet and season with salt and pepper. Cook until golden and cooked through, about 6-8 minutes. Add minced garlic and cook for 1 minute more.
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4In a bowl, whisk together eggs, Parmesan cheese, and heavy cream until well combined.
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5Reduce heat to low. Add cooked spaghetti and bacon to the skillet with chicken. Pour in the egg mixture, tossing quickly to coat the pasta and create a creamy sauce. Add reserved pasta water as needed to reach desired consistency.
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6Serve immediately, garnished with chopped parsley and extra Parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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