Save to Pinterest The smell of bacon hitting a hot pan always pulls me back to a Tuesday night when I was too tired to think. I had leftover chicken wrapped in foil, a pack of bacon about to expire, and exactly one box of spaghetti in the pantry. What started as scraps became something my husband asked for three times that month. That's how Chicken Carbonara earned its spot in our weekly rotation.
I made this for my sister when she visited last spring, and she stood at the stove watching me toss the pasta off the heat. She couldn't believe the sauce came together without cream or flour. We ate it straight from the skillet with a bottle of cold white wine between us, and she texted me the next day asking for the recipe again because she'd already forgotten half of it.
Ingredients
- Spaghetti or fettuccine: Go for something with enough surface area to catch the sauce, and don't skip salting the water generously.
- Cooked chicken breast: Rotisserie chicken works beautifully here and saves you real time on busy nights.
- Bacon or pancetta: Pancetta is traditional and less smoky, but thick cut bacon adds a deeper flavor I've come to prefer.
- Eggs: They create the silky base of the sauce, so use the freshest ones you can find.
- Parmesan cheese: Freshly grated makes all the difference, the pre shredded stuff doesn't melt the same way.
- Heavy cream: Totally optional, but it gives you a little insurance if you're nervous about scrambling the eggs.
- Garlic: Just enough to perfume the bacon fat without overpowering the delicate sauce.
- Salt and black pepper: Carbonara lives and dies by the pepper, so crack it fresh and be generous.
- Fresh parsley: A handful of green at the end makes it look like you tried harder than you did.
Instructions
- Boil the pasta:
- Cook your spaghetti in heavily salted water until it still has a little bite, about 8 to 10 minutes depending on the brand. Before you drain it, scoop out at least half a cup of that starchy water, it's the secret to a glossy sauce.
- Crisp the bacon:
- Toss the diced bacon into a cold skillet and turn the heat to medium, letting it render slowly until the edges are golden and crisp. Add the garlic in the last minute so it doesn't burn, then stir in the shredded chicken just to warm it through before turning off the heat.
- Whisk the sauce base:
- Crack the eggs into a bowl and whisk in the Parmesan, cream if you're using it, and plenty of black pepper until smooth. This mixture will coat the pasta without turning into scrambled eggs if you work off the heat.
- Combine everything:
- Add the drained pasta directly to the skillet with the bacon and chicken, tossing it all together so the fat coats every strand. Pour in the egg mixture while tossing constantly, and add splashes of reserved pasta water until the sauce turns creamy and clings to the noodles.
- Serve hot:
- Plate it immediately and finish with more Parmesan and a sprinkle of parsley if you have it. Carbonara waits for no one, it's best eaten the moment it comes together.
Save to Pinterest There was a Sunday afternoon when I made this for a group of friends who showed up unannounced. I doubled the recipe, used a whole pack of bacon, and we ate it family style out of my biggest serving bowl. Someone said it tasted like comfort, and I think that's exactly what it is.
Choosing Your Pasta Shape
Spaghetti is classic, but fettuccine gives you more surface area for the sauce to cling to. I've also used bucatini when I'm feeling fancy, and the hollow center holds little pockets of that creamy Parmesan coating. Avoid anything too delicate like angel hair, it doesn't stand up to the weight of the bacon and chicken.
Making It Lighter or Richer
If you want to keep it traditional, skip the cream entirely and let the eggs and pasta water do all the work. For a richer version, add an extra yolk to the sauce or use pancetta with higher fat content. I've also swapped turkey bacon when I'm trying to cut back, and while it's not quite the same, it still satisfies the craving.
What to Serve Alongside
A simple arugula salad with lemon and olive oil cuts through the richness perfectly. Garlic bread is always welcome, though honestly this dish is hearty enough to stand alone. If you're serving wine, a crisp Pinot Grigio or Sauvignon Blanc balances the creaminess without competing with the bacon.
- Keep a green salad light so it doesn't fight the richness of the pasta.
- Crusty bread is perfect for mopping up any sauce left in the bowl.
- Serve it in wide shallow bowls so everyone can see the bacon and chicken mixed through.
Save to Pinterest This is the kind of meal that makes you feel capable even on nights when you're running on empty. It's fast, it's forgiving, and it turns a handful of simple ingredients into something worth sitting down for.
Recipe FAQs
- → Can I make this dish without cream?
Absolutely. Traditional carbonara relies on eggs alone to create the creamy sauce. The cream is optional and adds richness, but the eggs combined with pasta water and heat create a naturally silky, luxurious coating that's just as delicious without it.
- → How do I prevent the eggs from scrambling?
The key is tossing the pasta off the heat. After adding the egg mixture, work quickly and continuously, stirring to coat every strand. The residual heat from the hot pasta will gently cook the eggs into a creamy sauce without scrambling them.
- → Can I substitute the bacon or pancetta?
Yes, turkey bacon works well for a lighter version. Prosciutto or smoked ham are also excellent alternatives. You can even use pancetta for an authentic Italian approach, which has a slightly different flavor profile than regular bacon.
- → What pasta shapes work best?
Spaghetti and fettuccine are traditional choices that hold the creamy sauce beautifully. Linguine, bucatini, or pappardelle also work wonderfully. Avoid very short shapes like penne, which don't capture the sauce as elegantly.
- → Can I use rotisserie chicken instead?
Yes, rotisserie chicken is a convenient swap. Shred or dice the meat and warm it through with the bacon and garlic. This saves time while maintaining the dish's delicious chicken and bacon combination.
- → What wine pairs best with this dish?
Crisp white wines are ideal. Pinot Grigio and Sauvignon Blanc complement the creamy, rich sauce and bacon flavors. The acidity in these wines cuts through the richness, balancing the palate beautifully.