Creamy Chicken Carbonara Pasta (Printable)

Tender shredded chicken, crispy bacon, and luxurious Parmesan-egg sauce combine in this Italian-inspired comfort classic.

# Ingredient list:

→ 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 for serving
10 - Fresh parsley, chopped, optional

# Cooking 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, about 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 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 uses up leftover chicken without tasting like leftovers at all.
  • The sauce comes together in under a minute once you know the trick.
  • It feels fancy but honestly comes together faster than ordering takeout.
  • Everyone scrapes their plate clean and asks for seconds.
02 -
  • Take the skillet completely off the heat before adding the egg mixture or you'll end up with scrambled eggs instead of a silky sauce.
  • Reserve more pasta water than you think you need because you can always add it but you can't take it back out.
  • Toss the pasta constantly once the eggs go in, the motion is what creates that creamy emulsion.
03 -
  • Bring your eggs to room temperature before whisking so they blend more smoothly with the cheese and don't shock the pasta when you add them.
  • If the sauce feels too thick, add pasta water one tablespoon at a time while tossing, it loosens everything without making it greasy.
  • Serve this in warmed bowls so the sauce stays creamy longer and doesn't start to stiffen up on cold plates.
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