It’s 6pm, you’re tired, and everyone’s hungry. This Chicken Carbonara Pasta is the perfect solution for a busy winter night. You get a rich, silky sauce without needing heavy cream. It feels fancy but takes very little effort to make.
Why This Recipe Is a Winner
This recipe is a winner because it uses basic pantry staples. You likely have eggs, cheese, and pasta in your kitchen right now. It is ready in 35 minutes, making it ideal for weeknights. The salty pancetta and tender chicken make every bite feel like a treat. Your family will love this cozy meal on a cold evening.
Simple Method
You start by boiling your favorite long pasta until it is tender. While that cooks, you sear the chicken and crisp up the pancetta. The real trick is the creamy egg sauce that thickens with gentle heat. You simply toss everything together with a splash of pasta water. Even if you are a beginner, you can master this dish.
Ingredients You’ll Need
Most of these items are simple kitchen staples you already have on hand.
- 1 lb (450g) dried spaghetti or bucatini
- 2 large boneless skinless chicken breasts, cut into 1-inch pieces
- 4 oz (115g) pancetta or thick-cut bacon, diced
- 3 large eggs plus 1 egg yolk, room temperature
- 1 cup (100g) freshly grated Parmesan or Pecorino Romano cheese
- 3 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon kosher salt (plus more for pasta water)
- 1/4 cup fresh Italian parsley, finely chopped
Step-by-Step
- Bring a large pot of water to a rolling boil and season generously with salt until it tastes like seawater.
- Cook the spaghetti according to package directions until al dente; reserve 1 cup (240ml) of starchy pasta water before draining.
- While the pasta cooks, whisk the eggs, egg yolk, and grated cheese in a medium bowl until a thick paste forms, then set aside.
- In a large skillet over medium-high heat, add olive oil and sear the chicken pieces until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside.
- In the same skillet, add the diced pancetta and cook over medium heat until the fat renders and the meat becomes crispy.
- Add minced garlic to the skillet with the pancetta and sauté for 30 seconds until fragrant but not browned.
- Add the drained pasta and the cooked chicken back into the skillet with the pancetta, tossing to coat in the rendered fat.
- Remove the skillet from the heat source entirely to prevent the eggs from scrambling upon contact.
- Slowly pour the egg and cheese mixture over the pasta while tossing vigorously with tongs. Gradually add reserved pasta water, one tablespoon at a time, until the sauce emulsifies into a creamy, glossy coating.
- Season with cracked black pepper and parsley, then serve immediately on warmed plates.
Best Ways to Enjoy It
Serve this Chicken Carbonara Pasta on warmed plates to keep the sauce silky. Sprinkle some extra parsley and cheese on top for a fresh finish. It goes beautifully with a simple side of roasted broccoli or a salad. You can also serve it with warm, crusty garlic bread. It is a satisfying meal that the whole family will enjoy.
Storage & Reheating
Leftovers will keep well in the fridge for up to two days. Store them in an airtight container to keep the pasta fresh. To reheat, add a tiny splash of water to the pan. Warm it over very low heat while stirring constantly. Avoid the microwave if possible to keep the sauce from breaking. This dish is best enjoyed right after cooking.
Recipe Tips
- Use room temperature eggs to ensure a smooth and creamy sauce.
- Don’t skip reserving the pasta water before you drain the pot.
- Avoid adding the egg mixture while the skillet is still on the burner.
- Grate your own cheese for the best melting results every time.
- For a winter twist, add a pinch of nutmeg to the eggs.
- Swap pancetta for thick-cut bacon if you want a smokier flavor.
- Always salt your pasta water generously for the best flavor.
Easy Flavor Ideas
- Use gluten-free spaghetti to make this dish wheat-free for guests.
- Add a cup of frozen peas for a pop of color.
- Swap the chicken for sautéed shrimp for a seafood version.
- Use Pecorino Romano for a sharper and saltier sauce profile.
Common Questions
How do I prevent the eggs from scrambling?
The key is removing the pan from the heat entirely. The residual heat from the pasta will cook the eggs gently. Tossing quickly also helps create that perfect emulsion.
Can I make this ahead of time?
Carbonara is best served immediately while the sauce is glossy. If you must wait, keep some extra pasta water handy. This helps loosen the sauce before you serve it.
Will my kids like this?
Most kids love the combination of cheesy pasta and crispy bacon. It is a very kid-approved dinner that is familiar and comforting. You can even cut the chicken into smaller bites.
I hope this warm meal brings your family together tonight. It is the kind of comfort food that makes winter feel cozy. Give it a try and enjoy every bite!
— Alex
Ingredients
- 1 lb (450g) dried spaghetti or bucatini
- 2 large boneless skinless chicken breasts, cut into 1-inch pieces
- 4 oz (115g) pancetta or thick-cut bacon, diced
- 3 large eggs plus 1 egg yolk, room temperature
- 1 cup (100g) freshly grated Parmesan or Pecorino Romano cheese
- 3 cloves garlic , minced
- 1 tablespoon extra -virgin olive oil
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon kosher salt (plus more for pasta water)
- 1/4 cup fresh Italian parsley, finely chopped
Instructions
- Bring a large pot of water to a rolling boil and season generously with salt until it tastes like seawater.
- Cook the spaghetti according to package directions until al dente; reserve 1 cup (240ml) of starchy pasta water before draining.
- While the pasta cooks, whisk the eggs, egg yolk, and grated cheese in a medium bowl until a thick paste forms, then set aside.
- In a large skillet over medium-high heat, add olive oil and sear the chicken pieces until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside.
- In the same skillet, add the diced pancetta and cook over medium heat until the fat renders and the meat becomes crispy.
- Add minced garlic to the skillet with the pancetta and sauté for 30 seconds until fragrant but not browned.
- Add the drained pasta and the cooked chicken back into the skillet with the pancetta, tossing to coat in the rendered fat.
- Remove the skillet from the heat source entirely to prevent the eggs from scrambling upon contact.
- Slowly pour the egg and cheese mixture over the pasta while tossing vigorously with tongs. Gradually add reserved pasta water, one tablespoon at a time, until the sauce emulsifies into a creamy, glossy coating.
- Season with cracked black pepper and parsley, then serve immediately on warmed plates.
