Pin It One Thursday evening, I stood in front of my fridge with leftover roasted chicken and half a pack of bacon, wondering what to make that wouldn't feel like leftovers. I'd been craving something creamy and indulgent, and suddenly carbonara came to mind—but with chicken instead of the usual guanciale. It felt a little unconventional, maybe even risky, but the moment I tossed that first forkful and tasted the silky Parmesan coating every strand of pasta, I knew I'd stumbled onto something special. Now it's my go-to whenever I need comfort in a bowl without spending an hour in the kitchen.
I remember making this for a friend who swore she didn't like carbonara because it was always too eggy or too bland. I didn't tell her what I was cooking until I set the bowl in front of her, and she took one bite and went silent. Then she looked up and said, "This is nothing like what I've had before." We ended up talking late into the night, twirling pasta and sipping wine, and she asked for the recipe three times before she left. That's when I realized this dish has a way of turning skeptics into believers.
Ingredients
- Spaghetti or fettuccine: Use good quality pasta that holds sauce well, and always cook it just until al dente so it has a slight bite when you toss it with the egg mixture.
- Cooked chicken breast, shredded: Leftover rotisserie or poached chicken works beautifully here, adding protein without any extra effort or mess.
- Bacon or pancetta, diced: The salty, crispy bits are essential for flavor and texture, and the rendered fat helps coat the pasta before the sauce goes in.
- Large eggs: They create the creamy base of the sauce, so use fresh eggs at room temperature to avoid scrambling when they hit the warm pasta.
- Grated Parmesan cheese: Freshly grated is a must because pre-shredded varieties contain anti-caking agents that prevent the sauce from becoming silky.
- Heavy cream (optional): A little cream makes the sauce more forgiving for beginners, though purists skip it entirely and rely on the eggs and pasta water.
- Garlic, finely chopped: Just a quick sauté in the bacon fat adds a gentle aromatic backbone without overpowering the dish.
- Salt and freshly ground black pepper: Black pepper is traditional and adds a slight heat that balances the richness, so be generous with it.
- Extra Parmesan and fresh parsley for garnish: A final sprinkle of cheese and a bit of green make the dish feel complete and restaurant worthy.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil, add the spaghetti, and cook until it still has a slight firmness in the center. Before draining, scoop out about half a cup of the starchy pasta water and set it aside, because you'll need it to loosen the sauce later.
- Crisp the bacon and warm the chicken:
- In a large skillet over medium heat, cook the diced bacon until it's golden and crispy, then add the garlic and let it sizzle for about a minute until fragrant. Toss in the shredded chicken just to warm it through, then take the skillet off the heat so it cools slightly before the eggs go in.
- Whisk the egg mixture:
- In a mixing bowl, whisk together the eggs, grated Parmesan, cream if you're using it, and a generous amount of black pepper until smooth and well combined. This is your sauce base, so make sure there are no streaks of egg white left.
- Combine pasta with bacon and chicken:
- Add the drained pasta directly to the skillet with the bacon, garlic, and chicken, and toss everything together using tongs so the pasta picks up all those savory bits. Make sure the skillet is off the heat at this point to avoid scrambling the eggs in the next step.
- Create the creamy sauce:
- Pour the egg and Parmesan mixture over the pasta and toss quickly and continuously, letting the residual heat gently cook the eggs into a silky coating. Add the reserved pasta water a splash at a time, tossing as you go, until the sauce is glossy and clings to every strand without being too thick or too runny.
- Serve immediately:
- Transfer the pasta to warm bowls and top with extra grated Parmesan and a sprinkle of chopped parsley if you like. Carbonara waits for no one, so serve it right away while it's creamy and steaming.
Pin It There was a rainy Sunday afternoon when my brother stopped by unannounced, soaked and grumpy from a canceled soccer game. I threw this together with what I had on hand, and we sat at the kitchen counter in comfortable silence, scraping our bowls clean. He didn't say much, but he texted me two days later asking if I could teach him how to make it. Sometimes the best recipes are the ones that don't need words, just warm bowls and good company.
How to Avoid Scrambled Eggs
The first time I made carbonara, I poured the egg mixture into a piping hot skillet and watched in horror as it turned into cheesy scrambled eggs tangled in pasta. The trick is to let the skillet cool for about a minute after you remove it from the heat, and then toss the pasta constantly as you add the eggs so the residual warmth cooks them gently. If you're nervous, you can even toss the pasta in a large mixing bowl instead of the skillet to give yourself more control. The goal is a creamy, custard-like coating, not chunks of cooked egg.
Make It Your Own
This recipe is endlessly adaptable once you understand the basic technique. Swap the chicken for leftover turkey, grilled shrimp, or even sautéed mushrooms if you want to keep it vegetarian. You can use turkey bacon or even crispy prosciutto for a different flavor profile, and if you're out of Parmesan, Pecorino Romano works just as well with a sharper, saltier bite. I've made this with whole wheat pasta, gluten-free noodles, and even zucchini ribbons when I was feeling adventurous, and it always turns out delicious as long as you respect the egg-and-cheese foundation.
Serving and Storage
Carbonara is best enjoyed fresh and hot, straight from the skillet to the bowl, because the sauce can thicken and lose its creaminess as it sits. If you do have leftovers, store them in an airtight container in the fridge for up to two days, but know that reheating can be tricky since the eggs can separate. I like to add a splash of milk or cream and warm it gently in a skillet over low heat, tossing constantly to bring the sauce back together. It won't be quite as silky as the first time, but it's still a satisfying meal.
- Serve with a simple arugula salad dressed in lemon and olive oil to cut through the richness.
- A crusty baguette on the side is perfect for soaking up any extra sauce left in the bowl.
- Pair it with a crisp white wine like Pinot Grigio or Sauvignon Blanc to balance the creamy, salty flavors.
Pin It This chicken carbonara has become one of those recipes I turn to when I need something reliable, comforting, and just a little bit indulgent without any fuss. I hope it finds a place in your kitchen the way it has in mine, turning ordinary weeknights into something worth sitting down for.
Recipe FAQs
- → How do I prevent the eggs from scrambling?
Remove the skillet from heat before adding the egg mixture. Toss the hot pasta quickly and continuously with the eggs off the heat. The residual heat will gently cook the eggs into a creamy sauce without curdling them.
- → Can I make this without heavy cream?
Yes, absolutely. Traditional carbonara uses only eggs, Parmesan, and pasta water to create the sauce. The cream is optional and adds extra richness, but the dish is delicious without it.
- → What's the best pasta shape for this dish?
Spaghetti and fettuccine work beautifully. Choose a pasta shape with enough surface area to hold the creamy sauce. Long, thin noodles allow the sauce to cling perfectly to each strand.
- → Why should I reserve pasta water?
Pasta water contains starch that helps the egg mixture coat the noodles evenly and creates a silky, cohesive sauce. Add it gradually until you reach your desired consistency.
- → Can I substitute the bacon?
Yes, pancetta is the traditional choice, or try turkey bacon for a lighter version. Avoid fully cooked bacon as you want to render the fat and develop that crispy texture and flavor.
- → How should I serve this dish?
Serve immediately while hot and creamy. Top with extra grated Parmesan and fresh chopped parsley if desired. Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.