Save to Pinterest The smell of bacon always pulls me into the kitchen, no matter what else I'm doing. One evening I tossed leftover roast chicken into a carbonara sauce just to use it up, and my daughter looked up from her homework and said it smelled like comfort. That's exactly what this dish is: a hug in a bowl, silky and rich, with crispy bacon and tender chicken folded into creamy Parmesan ribbons. It's become our go-to when we need something familiar but a little indulgent.
I made this for my neighbor after she had surgery, and she called me the next day to ask for the recipe. She said it tasted like someone cared, which is the highest compliment food can get. Since then, I've brought it to new parents, stressed friends, and anyone who needs a plate of something warm. It's the kind of meal that says you're not alone, even when words feel clumsy.
Ingredients
- Spaghetti or fettuccine (350 g): Use whatever pasta shape you love, but longer noodles let the sauce coat every bite, and always cook it one minute shy of the package time so it finishes in the skillet.
- Cooked chicken breast, shredded (200 g): Rotisserie chicken is a weeknight hero here, or use any leftover roast chicken you have on hand.
- Bacon or pancetta, diced (150 g): Pancetta is traditional and less smoky, but thick-cut bacon adds a salty crunch that I crave.
- Large eggs (3): Room temperature eggs blend more smoothly and won't scramble when you toss them with the hot pasta.
- Grated Parmesan cheese (60 g): Freshly grated melts into the sauce like silk, pre-grated stuff clumps and tastes dusty.
- Heavy cream (60 ml, optional): Not traditional, but a splash makes the sauce more forgiving if you're nervous about scrambling the eggs.
- Salt and freshly ground black pepper: Use more pepper than you think, it's part of the soul of carbonara.
- Garlic, finely chopped (2 cloves): Just a whisper of garlic in the bacon fat adds warmth without taking over.
- Extra Parmesan and fresh parsley for garnish: A snowfall of cheese and a handful of green make it look like you tried, even on a Tuesday.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, then scoop out half a cup of the starchy water before draining. That cloudy water is liquid gold for loosening the sauce later.
- Crisp the bacon:
- While the pasta bubbles away, cook the bacon in a large skillet over medium heat until the edges curl and turn golden, about 5 minutes. Toss in the garlic and let it sizzle for a minute, then stir in the shredded chicken just to warm it through before pulling the pan off the heat.
- Whisk the sauce base:
- In a bowl, whisk together the eggs, Parmesan, cream if you're using it, and a generous storm of black pepper until smooth and pale. This is your creamy magic, and it needs to be ready to go the moment the pasta is done.
- Toss everything together:
- Add the drained pasta to the skillet with the bacon and chicken, tossing it all together off the heat. Pour the egg mixture over the top and toss quickly and constantly so the residual heat cooks the eggs into a silky sauce without scrambling them, adding splashes of pasta water until it's glossy and clings to every strand.
- Serve immediately:
- Pile it into warm bowls and top with extra Parmesan and a sprinkle of parsley if you have it. Carbonara waits for no one, so eat it while it's hot and creamy.
Save to Pinterest My son once declared this his favorite dinner, which meant something because he usually picks tacos every time. He ate two bowls that night and asked if we could have it again on his birthday. Now it's on the menu every year, and I love that a simple skillet of pasta became a tradition we didn't plan.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, though the sauce will tighten as it cools. When you reheat it, add a splash of milk or cream and warm it gently in a skillet over low heat, stirring constantly so it loosens back into creamy ribbons. The microwave works in a pinch, but stir every 30 seconds and add liquid to keep it from drying out.
Swaps and Variations
If you want to skip the cream entirely, the eggs and Parmesan alone will make a luscious sauce as long as you toss everything off the heat and use plenty of pasta water. Turkey bacon works for a lighter version, and I've even used diced ham when that's what I had. For a vegetarian twist, leave out the meat and toss in sautéed mushrooms or peas, though purists might argue that's not carbonara anymore.
What to Serve Alongside
This dish is rich enough to stand alone, but a crisp green salad with lemon vinaigrette and a hunk of garlic bread make it feel like a real dinner party. A glass of chilled Pinot Grigio or Sauvignon Blanc cuts through the richness beautifully, and if you're feeling fancy, roasted asparagus or broccolini add a little green crunch.
- A simple arugula salad with shaved Parmesan and olive oil balances the creaminess.
- Garlic bread is not traditional, but it's perfect for mopping up every last bit of sauce.
- Pour the wine before you start cooking so you can sip while you toss the pasta.
Save to Pinterest This is the kind of meal that makes you feel capable, even on nights when everything else feels like too much. I hope it becomes one of those recipes you make without thinking, the one that brings everyone to the table without a fuss.
Recipe FAQs
- → Why is it important to cook the egg mixture off the heat?
Cooking off the heat prevents the eggs from scrambling. The residual heat from the hot pasta gently cooks the eggs, creating a creamy sauce instead of scrambled eggs.
- → Can I make this without heavy cream?
Absolutely. Traditional carbonara uses only eggs for the sauce. The cream is optional and adds extra richness, but eggs alone create an authentic, silky sauce when tossed properly.
- → What type of pasta works best?
Spaghetti and fettuccine are ideal choices. Their surface texture clings well to the creamy sauce. You can also use linguine or bucatini for similar results.
- → How do I achieve the right sauce consistency?
Reserve pasta water before draining. Add it gradually while tossing to reach your desired thickness. Start with small amounts—you can always add more, but you cannot remove it.
- → Is there a substitute for bacon?
Yes, pancetta is traditional and adds authentic Italian flavor. Turkey bacon offers a lighter alternative, though it has less fat. Some use prosciutto for a delicate touch.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy sauce beautifully. Their acidity cuts through the richness and enhances the overall meal.