Crave-worthy Chicken Carbonara: Try it tonight!
Peeking into my fridge on a Thursday around 5 pm, it’s tempting to slam it shut and run for the hills. What in the world am I going to feed these people? “These people” being my beloved family, of course (who, by the way, are getting hangrier by the minute). The grocery shopping and meal prep I did over the weekend got us through Monday, Tuesday, and Wednesday, but here we are on Thursday. I can’t quite justify takeout or pizza until Friday, so I look again at what I’ve got. Most of the time, I can pull off a delicious chicken carbonara and save the day.
Chicken carbonara is a spin on the traditional Italian pasta carbonara, which hails from the Lazio region. Rome is the best-known city in this region, and the Roman version includes either pancetta or guanciale (cured pork cheek), black pepper, Parmesan cheese, and eggs tossed into pasta. The silky, rich texture of the sauce contrasts really well with the zesty black pepper and salty pork. Chicken carbonara just uses regular bacon, and a quick sauté of chicken pieces gives the dish even more protein and heartiness.
You will not only love the taste and flavors of chicken carbonara, but you will also love that it uses pantry staples and comes together very quickly. No fussy ingredients or techniques are necessary! In fact, my teens like this dish so much that they can now help make it, which is a big bonus. Chicken carbonara fits the bill for a delicious, family-friendly meal you can get on the table easily.
Why Pasta Water?
In Step 1, you’re instructed to reserve 1/2 cup of the hot pasta water once the spaghetti is done cooking. You end up using it later in the recipe, in Step 4, to fill out the sauce ingredients. Why pasta water? Can’t you just use regular tap water? Two reasons. The first is to temper the eggs, meaning gradually get the eggs used to the hotter temperature of the dish—otherwise, you might end up with slightly scrambled eggs—not what you want in a pasta dish! Secondly, the starch from the spaghetti actually lingers in the cooking water (making it a bit cloudy), and this helps the sauce stick to the noodles. Using pasta water helps make the finished sauce nice and smooth.
How to Make Ahead and Store
You can prep two of the ingredients ahead to save even more time when making chicken carbonara. Up to 24 hours ahead of making the rest of the dish, you can dice the bacon and chicken and then cook them as directed in Steps 2 and 3. Store them in an airtight container until ready to prepare the rest of the dish. Once you’re ready to prepare the entire thing, start at Step 1 and skip Steps 2 and 3 since you’ve got those pieces ready to go! Because of the eggs and cheese in this dish, it is best enjoyed fresh and not saved as leftovers.
Serving Suggestions
Chicken carbonara is delicious with a loaf of crusty bread and a glass of wine. If you want to round out your meal with something fresh and green, consider a side of Pan-Fried Asparagus or Easy Sautéed Broccoli. Both are stovetop sides that cook quickly and require few ingredients. If you’re making chicken carbonara for a family occasion or special meal, try capping the meal off with a make-ahead dessert like Ricotta Cheesecake. The creamy ricotta and fresh berries make for a lovely contrast and sweet ending.
Chicken Carbonara
Ingredients
- 12 ounces spaghetti
- 4 slices of bacon chopped
- 1 pound boneless, skinless chicken breast cut into bite-sized pieces
- 2 cloves garlic minced
- 2 large eggs
- 1 cup freshly grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup of the pasta water, and set aside.
- In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the skillet.
- Add the chicken pieces to the skillet and season with salt and pepper. Cook until the chicken is golden and cooked through, about 5 to 7 minutes. Add the minced garlic in the last minute of cooking.
- In a bowl, whisk together the eggs and grated Parmesan cheese. Slowly pour in the reserved pasta water, while whisking, to temper the eggs.
- Lower the heat under the skillet and add the cooked spaghetti. Pour the egg and cheese mixture over the spaghetti, tossing continuously until the pasta is coated and the sauce has thickened, about 2 to 3 minutes.
- Return the cooked bacon to the skillet, toss everything together, and season with additional salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan cheese if desired.
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