Creamy Chicken Carbonara Pasta (Printable)

Italian pasta with shredded chicken, crispy bacon, and creamy Parmesan-egg sauce. A comforting main dish ready in 35 minutes.

# Ingredient List:

→ 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

# Directions:

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 the bacon, garlic, and chicken, tossing to combine.
05 - Pour the egg-Parmesan mixture over the pasta, tossing quickly and continuously off the heat to create a creamy sauce. Add reserved pasta water a little at a time until the sauce reaches desired consistency.
06 - Serve immediately, topped with extra Parmesan and chopped parsley if desired.

# Expert Advice:

01 -
  • It transforms everyday leftovers into something that feels special without any fuss.
  • The sauce clings to every strand of pasta with just eggs, cheese, and a splash of starchy water.
  • You can have a restaurant quality meal on the table in under 40 minutes on a weeknight.
  • It's rich enough to satisfy but doesn't leave you feeling weighed down after dinner.
02 -
  • The skillet must be off the heat when you add the eggs or you'll end up with sweet scrambled pasta instead of sauce.
  • Pasta water is not negotiable, the starch in it is what makes the sauce smooth and glossy instead of clumpy.
  • If the sauce looks too thick, add more pasta water one tablespoon at a time while tossing.
  • Don't let the pasta sit after draining or it will stick together and refuse to coat properly.
03 -
  • Toss the pasta in the skillet for at least 30 seconds before adding the eggs so the noodles pick up all that bacon fat.
  • Room temperature eggs blend into the sauce more smoothly than cold ones straight from the fridge.
  • If you're nervous about scrambling, temper the egg mixture by whisking in a spoonful of hot pasta water first.
  • Leftover carbonara doesn't reheat well, so only make what you'll eat in one sitting.
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