Creamy Chicken Carbonara Pasta (Print Version)

A creamy Italian pasta featuring tender chicken, crispy bacon, and a silky Parmesan-egg sauce. Ready in just 35 minutes.

# What You'll Need:

→ Pasta

01 - 12 oz spaghetti or fettuccine

→ Proteins

02 - 7 oz cooked chicken breast, shredded
03 - 5 oz bacon or pancetta, diced

→ Sauce

04 - 3 large eggs
05 - 2 oz grated Parmesan cheese
06 - 1/4 cup heavy cream, optional
07 - Salt and freshly ground black pepper to taste

→ Aromatics

08 - 2 cloves garlic, finely chopped

→ Garnish

09 - Extra grated Parmesan cheese for serving
10 - Fresh parsley, chopped, optional

# How To Make:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While pasta cooks, heat a large skillet over medium heat. Add bacon or pancetta and cook until crisp, approximately 5 minutes. Add garlic and sauté for 1 minute until fragrant. Stir in shredded chicken to warm through. Remove from heat.
03 - In a bowl, whisk together eggs, grated Parmesan, cream if using, and a generous amount of black pepper.
04 - Add drained pasta to the skillet with bacon, garlic, and chicken, tossing to combine.
05 - Pour egg-Parmesan mixture over pasta, tossing quickly and continuously off the heat to create a creamy sauce. Add reserved pasta water gradually until sauce reaches desired consistency.
06 - Serve immediately, topped with extra Parmesan and chopped parsley if desired.

# Expert Tips:

01 -
  • It feels like a fancy restaurant dish but comes together in about half an hour on a weeknight.
  • The creamy sauce clings to every strand of pasta without needing a heavy béchamel or cream base.
  • Leftovers reheat surprisingly well if you add a splash of milk or pasta water.
  • You can make it as rich or as light as you like by adjusting the cream and cheese.
02 -
  • Turn off the heat before adding the egg mixture, the residual warmth from the pasta and pan is enough to cook the eggs into a sauce without scrambling them.
  • Don't skip reserving the pasta water, its starch is what makes the sauce cling and turn creamy instead of greasy.
  • If the sauce looks too thick, add pasta water one tablespoon at a time while tossing, it loosens beautifully.
  • Serve immediately, carbonara doesn't hold well and the sauce can tighten up as it cools.
03 -
  • Let your eggs come to room temperature before whisking, cold eggs are more likely to seize up when they hit warm pasta.
  • Use a large skillet with high sides, it gives you room to toss the pasta without flinging noodles everywhere.
  • Taste your bacon before seasoning the dish, sometimes it's salty enough that you won't need any extra salt at all.
  • Freshly cracked black pepper is non-negotiable, the flavor is sharper and more aromatic than pre-ground.
Go Back