Save to Pinterest My neighbor knocked on my door one rainy Tuesday holding a bag of leftover chicken and asked if I knew what to do with it. I had bacon in the fridge, eggs, and a block of Parmesan that was begging to be grated. What started as a pantry rescue turned into one of those meals where everyone went quiet at the table, too busy twirling forks to talk. Chicken carbonara wasnt something I grew up eating, but that night it became something I couldnt stop making.
I made this for my sister the week she moved into her first apartment, back when her kitchen consisted of two pots and a wooden spoon. She stood next to me, watching the eggs turn glossy as they coated the noodles, and said it felt like magic. We ate it straight from the pan with mismatched forks, and she texted me three days later asking for the recipe again because she'd already forgotten half the steps.
Ingredients
- Spaghetti or fettuccine: I prefer fettuccine because the wider noodles hold more sauce, but spaghetti works beautifully and is usually what I have on hand.
- Cooked chicken breast, shredded: Rotisserie chicken is a lifesaver here, or use any leftover roasted or poached chicken you have stored in the fridge.
- Bacon or pancetta: Pancetta is traditional and less smoky, but bacon adds a deeper flavor that I actually love in this dish.
- Eggs: These create the creamy base, so use the freshest ones you can find for the smoothest texture.
- Grated Parmesan cheese: Grate it yourself from a block, the pre-shredded stuff doesnt melt the same way and can make the sauce grainy.
- Heavy cream: This is optional and not traditional, but it gives you a little insurance against scrambling the eggs if youre nervous.
- Garlic: Just two cloves, finely chopped so they melt into the bacon fat and perfume everything.
- Salt, black pepper, parsley: Carbonara lives and dies by the pepper, so crack it fresh and be generous.
Instructions
- Boil the pasta:
- Cook your pasta in well-salted water until its just al dente, with a slight bite in the center. Before you drain it, scoop out at least half a cup of that starchy pasta water, it will save your sauce if it gets too thick.
- Crisp the bacon:
- While the pasta bubbles away, cook the bacon in a large skillet over medium heat until the edges curl and turn golden. Toss in the garlic for just a minute until it smells toasty, then stir in the shredded chicken to warm it through before taking the pan off the heat.
- Whisk the sauce:
- In a bowl, whisk together the eggs, Parmesan, cream if using, and a generous grinding of black pepper until smooth and pale. This is your sauce base, and it should look like thick custard before it hits the pasta.
- Combine off heat:
- Add the drained pasta to the skillet with the bacon and chicken, tossing everything together off the burner. Pour the egg mixture over the top and toss continuously so the residual heat cooks the eggs into a silky coating instead of scrambling them.
- Adjust and serve:
- If the sauce feels too tight, add the reserved pasta water a splash at a time, tossing until it loosens into a glossy, creamy dream. Serve immediately with extra Parmesan and a shower of fresh parsley if you have it.
Save to Pinterest The first time I nailed this recipe, I stood at the stove with a glass of wine in one hand and tongs in the other, watching the sauce come together in seconds. My husband walked in, took one bite, and declared it better than the place we went to on our anniversary. I didnt tell him it cost a fraction of the price and took less time than ordering takeout.
How to Store and Reheat
Carbonara is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to two days. When reheating, add a splash of milk or cream and warm gently in a skillet over low heat, tossing constantly to bring the sauce back to life. The microwave works in a pinch, but it can dry things out, so cover the dish and stir halfway through.
Swaps and Substitutions
If you want to skip the cream entirely, go for it, the eggs and Parmesan alone create a gorgeous sauce if you work quickly. Turkey bacon makes this a bit lighter, and Pecorino Romano can stand in for Parmesan if you want a sharper, saltier bite. I have also used leftover turkey instead of chicken, and it worked just as well, especially around the holidays when the fridge is full of odds and ends.
Pairing Suggestions
This dish loves a crisp white wine like Pinot Grigio or Sauvignon Blanc, something with enough acidity to cut through the richness. On the side, I usually keep it simple with a handful of arugula tossed in lemon juice and olive oil, or some crusty bread to mop up every last bit of sauce from the plate.
- A simple green salad with a sharp vinaigrette balances the creaminess perfectly.
- Garlic bread is never a bad idea when pasta is involved.
- Roasted asparagus or broccolini adds a little color and crunch to the meal.
Save to Pinterest This is the kind of meal that makes you feel capable in the kitchen, even on nights when youre tired and tempted to order in. Once you get the rhythm down, youll make it without thinking, and it will feel like your recipe, not mine.
Recipe FAQs
- → Can I make this without cream?
Yes, absolutely. Traditional carbonara uses only eggs to create the creamy sauce. The eggs emulsify with the heat and pasta water to achieve a silky texture without cream. This version is lighter and more authentic to the original Roman dish.
- → What's the best way to avoid scrambling the eggs?
Remove the skillet from heat before adding the egg mixture, then toss continuously and quickly. The residual heat from the hot pasta cooks the eggs gently into a creamy sauce. Adding reserved pasta water gradually helps cool the mixture and prevents overcooking.
- → Can I substitute the bacon?
Yes, pancetta is the traditional choice and offers authentic flavor. Turkey bacon works for a lighter version, or try guanciale for an elevated Roman preparation. Vegetarian options include sautéed mushrooms or crispy chickpeas for smokiness and texture.
- → How much pasta water should I use?
Start with a small amount of the reserved pasta water and add gradually while tossing. The starch in the water helps the sauce cling to the noodles and reach your preferred consistency. You may not need the full 120 ml—adjust based on how creamy you like it.
- → What wine pairs best with this dish?
A crisp, dry white wine works beautifully. Pinot Grigio, Sauvignon Blanc, or Vermentino complement the richness of the sauce while cleansing the palate. The acidity balances the creamy, salty flavors perfectly.
- → Can I prepare this ahead of time?
This dish is best served immediately after preparation to enjoy the creamy sauce at its peak. However, you can prep ingredients in advance—cook and shred chicken, dice bacon, and whisk the egg mixture. Cook the pasta and assemble just before serving.