Creamy Chicken Carbonara Pasta (Printable Version)

Tender chicken and crispy bacon tossed with spaghetti in a silky Parmesan-egg sauce. Comforting Italian comfort at its finest.

# What You Need:

→ 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 to serve
10 - Fresh parsley, chopped, optional

# How-To Steps:

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 - 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 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 gradually until the sauce reaches desired consistency.
06 - Serve immediately, topped with extra Parmesan and chopped parsley if desired.

# Expert Tips:

01 -
  • It feels fancy but comes together in the time it takes to boil pasta and crisp some bacon.
  • The sauce clings to every strand without feeling heavy, and leftovers reheat beautifully with a splash of milk.
02 -
  • The pan must be off the heat when you add the egg mixture, or you'll end up with scrambled eggs instead of a sauce.
  • Pasta water is not optional, it's the secret that transforms the eggs and cheese into something velvety and cohesive.
03 -
  • Warm your serving bowls in a low oven for a few minutes so the pasta stays hot longer and the sauce doesn't seize up.
  • If you're nervous about scrambling the eggs, temper them first by whisking in a spoonful of hot pasta water before pouring them over the noodles.
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