Description
Chicken Carbonara is a creamy, indulgent Italian-inspired pasta dish featuring tender chicken, crispy pancetta, and a rich, silky sauce made with eggs, Parmesan cheese, and black pepper. This comforting recipe is quick and easy to make, yet elegant enough to serve as a show-stopping dinner. With its savory flavors and creamy texture, Chicken Carbonara is perfect for weeknight meals or special occasions.
Ingredients
Scale
- 12 ounces spaghetti or fettuccine
- 2 large eggs
- 1 cup grated Parmesan cheese (plus extra for garnish)
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 4 ounces pancetta or bacon, diced
- 3 cloves garlic, minced
- 1/3 cup pasta cooking water (reserved from boiling the pasta)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- Salt, to taste
Ingredient Highlights
- Pasta: Traditional carbonara uses spaghetti, but you can substitute with fettuccine, linguine, or any long pasta of your choice.
- Eggs and Parmesan: These form the foundation of the creamy sauce, which is thickened by the residual heat of the pasta.
- Chicken: Adds protein and heartiness, making this dish more filling.
- Pancetta or Bacon: Crispy pancetta provides a smoky, salty flavor that complements the creamy sauce.
- Garlic: Adds a layer of aromatic depth to the dish.
Instructions
Cook the Pasta:
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/3 cup of the pasta water, then drain and set the pasta aside.
Prepare the Sauce:
- Whisk the Eggs and Cheese: In a small bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until smooth. Set aside.
Cook the Chicken and Pancetta:
- Heat the Olive Oil: In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Cook the Chicken: Add the chicken pieces, season with a pinch of salt, and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Pancetta: In the same skillet, add the diced pancetta and cook until crispy, about 4-5 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Combine the Pasta and Sauce:
- Add the Pasta: Return the cooked pasta to the skillet with the pancetta and garlic. Stir to combine.
- Pour in the Sauce: Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously to coat the pasta in the sauce. The residual heat will cook the eggs and create a creamy sauce.
- Add Pasta Water: Gradually add the reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency.
- Add the Chicken: Stir the cooked chicken back into the skillet and toss to combine.
Serve:
- Garnish and Serve: Plate the pasta, sprinkle with additional Parmesan cheese, fresh parsley, and a crack of black pepper. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 600-650 kcal
- Fat: 30g
- Carbohydrates: 45g
- Protein: 30g