Chicken Carbonara Recipe

Carbonara is one of Italy’s most famous pasta dishes, traditionally made with eggs, Pecorino Romano cheese, pancetta (or guanciale), black pepper, and spaghetti or rigatoni. The beauty of classic carbonara lies in its simplicity—rich, silky sauce made without cream, relying instead on the emulsion of eggs and cheese combined with rendered pork fat.

In this recipe, we take a popular and hearty variation by adding chicken. Chicken Carbonara offers a more substantial, protein-packed twist on the classic, perfect for those who want a filling meal with the same luscious texture and comforting flavors.

Origins and Evolution

The exact origin of carbonara is debated, but it gained popularity after World War II, likely influenced by American soldiers’ ingredients such as bacon and eggs. The traditional recipe avoids cream, instead using eggs to create a creamy, velvety sauce when combined with cheese and pasta cooking water.

Chicken Carbonara, while not traditional, has become a favorite in many households, adding tender, flavorful chicken breast or thighs to the classic mix.

Why Make Chicken Carbonara?

• Rich and Creamy Without Heavy Cream: This recipe honors the traditional technique using eggs and cheese, but the addition of chicken makes it heartier.

• Balanced Flavors: The salty pancetta, smoky chicken, sharp Pecorino, and fresh black pepper create a balanced, savory dish.

• Quick and Easy: From start to finish, this dish can be on your table in under 40 minutes.

• Versatile: It pairs beautifully with simple side salads or steamed veggies.

How to Make Chicken Carbonara – Detailed Step-by-Step Instructions

1. Prepare Your Ingredients

• Chicken: Use boneless, skinless chicken breasts or thighs. Slice into bite-sized strips or cubes for quick and even cooking.

• Pancetta or Bacon: Dice into small pieces for rendering crispy, flavorful fat.

• Pasta: Use spaghetti or your favorite long pasta. Measure about 12 ounces for 4 servings.

• Eggs: Use whole eggs or a combination of whole eggs and extra yolks for richer sauce (usually 2 whole eggs + 2 yolks).

• Cheese: Finely grate Pecorino Romano or Parmesan for best melting and flavor.

• Seasonings: Freshly cracked black pepper and salt. Garlic and onion are optional but can add flavor.

2. Cook the Pasta

• Bring a large pot of salted water to a boil (about 4-5 quarts). Add pasta and cook according to package instructions until al dente (firm to the bite).

• Reserve about 1 to 1½ cups of pasta cooking water before draining—this starchy water helps emulsify the sauce.

• Drain the pasta and set aside.

3. Cook the Pancetta (or Bacon)

• Heat a large skillet over medium heat. Add diced pancetta or bacon.

• Cook, stirring occasionally, until crispy and fat is rendered (about 5-7 minutes).

• Remove pancetta with a slotted spoon and set aside on paper towels to drain excess fat. Keep the fat in the skillet.

4. Cook the Chicken

• In the same skillet with pancetta fat, add a tablespoon of olive oil if needed.

• Add chicken pieces and cook over medium-high heat until golden and cooked through (about 5-7 minutes), stirring occasionally.

• Season lightly with salt and freshly cracked black pepper.

• Remove chicken from the skillet and set aside.

5. Prepare the Egg and Cheese Mixture

• In a medium bowl, whisk together eggs (and extra yolks if using) and finely grated cheese until smooth.

• Add a generous amount of freshly cracked black pepper.

• This mixture will create the creamy sauce when combined with pasta and hot residual heat.

6. Combine Pasta, Chicken, and Pancetta

• Return cooked pasta to the large skillet or use a large mixing bowl if your skillet isn’t big enough.

• Immediately add the chicken and pancetta back in.

• Toss gently to combine and warm through.

7. Create the Carbonara Sauce

• Remove the skillet from heat to prevent scrambling the eggs.

• Slowly pour the egg and cheese mixture over the pasta while tossing quickly and continuously (tongs work great).

• Add reserved pasta cooking water a little at a time, tossing constantly, until the sauce becomes creamy and coats the pasta smoothly.

• The key is the heat from the pasta cooking water and pasta itself to gently cook the eggs into a silky sauce, without turning them into scrambled eggs.

8. Adjust Seasoning and Serve

• Taste and add more salt, pepper, or cheese as desired.

• If the sauce is too thick, add a splash more pasta water to loosen it.

• Serve immediately with extra grated cheese and black pepper on the side.

Tips for Success

• Do not return the skillet to direct heat when adding egg mixture, as this can scramble the eggs. Use residual heat only.

• Work quickly and toss constantly to ensure the sauce emulsifies evenly.

• Reserve enough pasta water — the starch is crucial for that glossy, creamy sauce texture.

• Use fresh, high-quality ingredients especially cheese and eggs for best flavor and texture.

• Cook chicken just until done to avoid dryness. You can also rest chicken briefly if you want juicier meat.

Variations and Customizations

1. Use Different Proteins

• Bacon instead of Pancetta: Pancetta is traditional, but bacon works well and is more readily available.

• Smoked Chicken: For a smoky flavor, use grilled or smoked chicken instead of sautéed.

• Shrimp Carbonara: Swap chicken for shrimp for a seafood twist. Cook shrimp quickly and add at the same stage as chicken.

2. Add Vegetables

• Peas: Toss in frozen peas during the last minute of pasta cooking for sweetness and color.

• Asparagus: Lightly steam or sauté asparagus tips to add crunch.

• Mushrooms: Sauté mushrooms with chicken for an earthier flavor.

• Spinach: Stir in fresh spinach just before serving to wilt slightly.

3. Cheese Variations

• Mix Pecorino Romano with Parmesan for a sharper, nuttier flavor.

• For a milder taste, use only Parmesan.

• Add a sprinkle of Asiago or Grana Padano for depth.

4. Creamy Carbonara

• While traditional carbonara doesn’t use cream, some prefer a richer sauce. Add ¼ cup heavy cream with the egg mixture if desired.

5. Herb Infusion

• Finish with chopped fresh parsley or basil to brighten the dish.

• Add a pinch of red pepper flakes for heat.

Serving Suggestions

• Serve Chicken Carbonara immediately for best texture and flavor.

• Accompany with a light green salad dressed with lemon vinaigrette to cut through the richness.

• Garlic bread or crusty Italian bread are perfect for mopping up the creamy sauce.

• A simple side of roasted vegetables (e.g., broccoli, carrots, zucchini) complements the dish nicely.

• Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc to balance the richness.

Troubleshooting and Common Mistakes

Sauce Scrambled Instead of Creamy

• Remove pan from heat before adding egg mixture.

• Toss quickly and add pasta water slowly for a smooth emulsion.

Chicken Dry or Overcooked

• Cook chicken just until done, about 5-7 minutes depending on size.

• Let it rest briefly to retain juices.

Pasta Too Soft or Mushy

• Cook pasta al dente and reserve some pasta water before draining.

• Don’t overcook during sauce mixing; the pasta will soften more as it sits.