Chicken Carbonara
A creamy, rich chicken carbonara that uses eggs and cheese (no heavy cream!) for a velvety sauce, mixed with juicy chicken, pancetta, and perfectly al dente pasta. It's customizable, foolproof, and sure to be your next family favorite.
Equipment
- Large Pot
- Large skillet
- Mixing bowls
- Tongs
- Cheese grater
Ingredients
Base:
- 1 pound spaghetti or linguine/fettuccine
- 2 large boneless skinless chicken breasts ~1 lb, diced
- 4 oz pancetta diced (or bacon)
- 4 large eggs room temp
- 1 cup freshly grated Pecorino Romano
- 1/2 cup freshly grated Parmesan
- 4 garlic cloves minced or thinly sliced
- 2 tbsp olive oil extra virgin
- 1/2 tsp freshly cracked black pepper
- Salt for pasta water and to taste
Optional Add-ins:
- 1/2 cup frozen peas
- 1/4 cup chopped parsley
- Red pepper flakes to taste
- 1 tbsp lemon zest
Instructions
Step 1: Prep Everything
- Boil salted water for pasta.
- Dice chicken and prepare ingredients.
- In a bowl, whisk eggs, cheeses, and pepper. Set aside.
Step 2: Cook Chicken and Pancetta
- In skillet, heat olive oil.
- Cook pancetta until crisp (3–4 mins).
- Add chicken; cook until golden and done (5–6 mins).
- Add garlic last minute—don’t burn it!
- Add peas now if using. Reduce heat or turn off.
Step 3: Pasta & Sauce
- Cook pasta al dente, reserve 1 cup pasta water.
- Add pasta to skillet. Remove from heat.
- Add egg/cheese mix, tossing constantly.
- Add reserved water as needed to loosen sauce.
- Serve immediately—garnish with parsley, lemon zest or more cheese.
Notes
Room temp eggs are crucial to avoid scrambled sauce.
Always remove skillet from heat before adding egg mixture.
Use freshly grated cheese for the smoothest sauce.
This is best eaten fresh, but leftovers keep for 2 days in the fridge.
Nutrition
Calories: 670kcalCarbohydrates: 58gProtein: 42gFat: 32g
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