Creamy Italian Chicken Carbonara (Printable)

Tender chicken, crispy bacon, and a creamy Parmesan-egg sauce combine in this comforting Italian-inspired pasta dish.

# What You'll 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

# Method:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water and 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 mixing 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 egg-Parmesan mixture over pasta, tossing quickly and continuously off the heat to create a creamy sauce. Add reserved pasta water gradually until sauce reaches desired consistency.
06 - Serve immediately topped with extra Parmesan and chopped parsley if desired.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil pasta, perfect for nights when you need comfort fast.
  • The egg and cheese sauce clings to every strand without feeling heavy or overly rich.
  • You can use leftover chicken or rotisserie, making it practical and delicious at once.
02 -
  • Turn off the heat completely before adding the egg mixture, or you'll end up with scrambled eggs instead of a creamy sauce.
  • Toss the pasta constantly while adding the eggs, the motion and residual heat are what create that silky texture.
  • Reserved pasta water is not optional, it loosens the sauce and helps the Parmesan melt into a glossy coating.
03 -
  • Warm your serving bowls in a low oven before plating, it keeps the pasta hot and the sauce creamy longer.
  • Grate your Parmesan on the finest side of the grater so it melts instantly into the eggs without clumping.
  • Taste the bacon before adding extra salt, it's often salty enough on its own to season the entire dish.
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