Description
This Chicken Carbonara recipe offers a creamy, flavorful twist on the classic Italian dish by incorporating tender cooked chicken with crispy bacon and a rich Parmesan-egg sauce. Ready in just 25 minutes, it combines bucatini pasta tossed in a luscious sauce made from eggs, cheese, and a hint of garlic, finished with fresh parsley for a deliciously comforting meal.
Ingredients
Pasta
- 1 pound dry bucatini, spaghetti, fettuccine or linguine
Carbonara Sauce
- 3 eggs plus 1 egg yolk
- 3 ounces (1 cup) grated Parmigiano-Reggiano, plus more for serving
- Freshly ground black pepper
- Kosher salt
Cooking
- 2 tablespoons extra virgin olive oil
- 5 ounces (5 to 6 slices) bacon, sliced into small strips
- 4 cloves garlic, finely chopped
- 12 ounces sliced cooked chicken (from about 2 cooked chicken breasts)
- Handful of Italian parsley chopped, plus more for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil, add the bucatini, and cook until just al dente, approximately 9 minutes. This ensures the pasta is cooked perfectly to provide the right texture for the sauce to cling to.
- Prepare the Sauce Base: While the pasta cooks, whisk together the eggs, egg yolk, and grated Parmigiano-Reggiano in a large bowl. Season the mixture with several turns of freshly ground black pepper and a pinch of kosher salt, then set aside to infuse flavors.
- Cook Bacon and Garlic: Warm the olive oil in a large skillet over medium heat. Add the sliced bacon and cook until crispy, about 5 minutes. Stir in the finely chopped garlic and cook until fragrant, roughly 30 seconds. If the pasta is not yet done, remove the skillet from heat temporarily. Return to heat about one minute before draining pasta to maintain temperature.
- Combine Chicken and Pasta: Drain the pasta well, reserving one cup of the starchy cooking water. Add the sliced cooked chicken to the skillet with the bacon and garlic, cooking for one minute to warm through and coat the chicken pieces in flavorful bacon fat. Add the pasta to the skillet and cook together for 2 minutes to let the flavors blend.
- Temper and Mix the Sauce: Drizzle a small amount of reserved starchy pasta water into the egg and cheese mixture while whisking continuously to temper the eggs and prevent scrambling. Pour the hot pasta and chicken mixture from the skillet into the bowl with the egg mixture. Using tongs, toss vigorously so the heat from the pasta gently cooks the eggs, forming a rich, creamy sauce. Add more reserved water as needed to reach a smooth, coating consistency without excess liquid pooling.
- Finish and Serve: Stir in chopped Italian parsley to add a fresh herbal note. Season the carbonara to taste with additional salt and plenty of freshly ground black pepper, as the dish benefits from generous seasoning. Divide the dish evenly among four plates and top each serving with extra parsley, grated Parmesan cheese, and more black pepper. Serve immediately for best flavor and texture.
Notes
- Reserve pasta water to achieve the perfect sauce consistency; add gradually to avoid a runny sauce.
- Use freshly grated Parmigiano-Reggiano for the best flavor and texture.
- Tempering the eggs by slowly adding hot pasta water prevents scrambling and creates a silky sauce.
- This dish is best enjoyed immediately to maintain the creamy texture of the sauce.
- You can substitute pancetta for bacon for a traditional flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
