Chicken Carbonara Recipe
Make the best chicken carbonara with parmesan, pancetta, and tender chicken. This cream pasta recipe is easy to make in one pan, perfect for weeknights!
Servings: 4 servings
Equipment
Ingredients
For the pasta:
- 8 ounces spaghetti or desired pasta
For the chicken:
- A drizzle of olive oil
- 4 thin-cut slices of pancetta chopped
- 12 ounces chicken breast fillets cut into thin strips
- 1 clove garlic minced
- salt and freshly ground black pepper to taste
For the sauce:
- 1 whole egg
- 2 egg yolks
- ½ cup freshly grated Parmesan cheese
- salt and freshly ground black pepper to taste
Additional:
- fresh basil for garnish
Instructions
- Cook the pasta. Cook your spaghetti in a pot of salted boiling water according to package directions. Drain the pasta, reserving 1/2 cup of the pasta water.
- Cook the pancetta. Heat a drizzle of olive oil in a skillet over medium-high heat. Add the chopped pancetta and cook until crispy. Transfer the pancetta to paper towels to drain. Keep 1 tablespoon of the pancetta fat in the skillet and toss out the rest.
- Cook the chicken. Season the chicken strips with salt and pepper. Add them to the skillet with the reserved fat and cook over medium-high heat for 6 to 7 minutes, or until cooked through. During the last minute, stir in the garlic and cook until fragrant.
- Prepare the sauce. Whisk the egg and two egg yolks until smooth and well combined. Whisk in the Parmesan cheese, then slowly add about ¼ cup of the reserved pasta water, whisking until creamy.
- Assemble. Return the pancetta to the skillet and add the spaghetti. Remove from the heat. Quickly pour in the egg yolk sauce and toss continuously until the pasta is glossy and coated, adding a splash of pasta water only if it seems too dry. Taste and season with salt and pepper, if needed.
- Serve. Divide the pasta among the bowls or plates, garnish with fresh basil and extra Parmesan, and serve.
Notes
- You can use any long type of pasta for this dish.
- Instead of pancetta, bacon is a great option. Sometimes I like to make this recipe with smoked bacon for extra flavor.
- Reserve ½ cup of the pasta water initially. You can add more pasta water to your pasta if it feels dry.
- If you want to use fewer eggs, substitute one egg for ¼ cup of heavy cream.
- Garlic is not a classic ingredient in Carbonara, but it adds so much flavor.
- Do not use store-pre-grated Parmesan cheese as it will not melt properly.
- You do not need to add extra oil to the pancetta, but it helps to crisp it up better.
Nutrition
Calories: 410kcal | Carbohydrates: 45g | Protein: 32g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 204mg | Sodium: 347mg | Potassium: 494mg | Fiber: 2g | Sugar: 2g | Vitamin A: 323IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 2mg
