The creamy sauce is made by tossing eggs and Parmesan with cooked pasta and its still piping hot cooking water. It’s so simple but can be intimidating. Are the eggs raw? Will they scramble? Once you have the method down, it will lose its mystique and become a go-to for when you’re in the mood for a hearty meal that can be whipped up in just 30 minutes.
Bacon, Pancetta, or Guanciale?
Guanciale is traditionally used in carbonara but use what you can find—bacon or pancetta also work. Guanciale and pancetta are cured pork products common in Italian cooking but are sometimes hard to find. Once cooked, taste the dish. You may need to use adjust the seasoning as the amount of salt in each of these differ.
The Best Pasta for Chicken Carbonara
Typically, a long pasta like spaghetti, linguine, or bucatini is used for carbonara. They are the perfect shape for creamy sauces and just so satisfying to twirl up into the perfect bite. You could also use rigatoni, paccheri, or even penne, but I would highly recommend starting with spaghetti—it’s a classic, and classics are classics for a reason.
The Creamiest Carbonara without Cream
To unlock that super creamy, velvety sauce we’re after:
Have all your ingredients ready: This recipe relies on the residual heat of the pan, the cooked pasta, and the pasta cooking water to make the creamy sauce, so having everything ready to go is key to keeping things smooth. Whisk the egg mixture while the water comes to a boil so that it’s ready to go as soon as the pasta is cooked.Set the cooked bacon and chicken aside, and then add them back in right before serving: Pieces of bacon or chicken in the pan can cause the egg mixture to stick and scramble. Scrape them into a bowl while you toss the pasta and sauce in the pan until luscious and creamy. Then, add the bacon and chicken back in.
How I Serve Chicken Carbonara
Chicken carbonara is a one hit, one dish wonder that doesn’t really need a side. But sometimes it’s nice to have one, especially when entertaining. Think bold, bracing fennel and radicchio salad, super simple sautéed spinach, this spring vegetable salad, oven roasted vegetables, or a slightly sweet kale salad.
Weeknight Pasta Dinners for the Win
Easy Pasta with Winter Greens Pasta Puttanesca Pasta with Spinach, Artichokes and Ricotta Bowtie Pasta with Peas, Prosciutto, and Arugula Orecchiette Pasta with Sausage and Kale
Transfer the bacon and garlic into a medium bowl, leaving behind about 2 tablespoons of bacon grease in the pan. Not enough grease? Add the remaining 1 tablespoon olive oil. Set the pan over medium heat and add the chicken. Season it with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Cook the chicken until golden brown all around and cooked through, 6 to 8 minutes. Transfer the chicken into the bowl with the bacon and garlic. Turn off the heat and don’t wash the pan. You’ll toss the carbonara in it. Did you love this recipe? Give us some stars below!
