Description
Creamy and decadent Chicken Carbonara featuring perfectly seasoned chicken, crispy pancetta, and a rich Parmesan-Pecorino sauce tossed with spaghetti. A comforting and flavorful Italian-inspired dish.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 1 tablespoon olive oil
- 4 oz pancetta or bacon, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup grated Pecorino Romano cheese, plus more for serving
- 2 large eggs
- 2 large egg yolks
- 1/4 teaspoon black pepper, plus more for serving
- Pinch of salt, or to taste (be careful, pancetta/bacon and cheese are salty!)
- 2 tablespoons chopped fresh parsley, for garnish
- 1 lb spaghetti or fettuccine
- Salt for pasta water
Instructions
- Prepare the Chicken: In a medium bowl, combine the cubed chicken with olive oil, garlic powder, onion powder, paprika, black pepper, and salt. Toss well to coat.
- Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer (cook in batches if needed).
- Cook the chicken for 5-7 minutes, or until cooked through and lightly browned on all sides (internal temperature reaches 165°F/74°C). Remove from skillet and set aside.
- Make the Carbonara Sauce: In the same skillet, add olive oil and diced pancetta or bacon. Cook over medium heat until crispy and fat is rendered, about 5-7 minutes.
- Add minced garlic to the skillet and cook for 30 seconds, or until fragrant.
- In a separate medium bowl, whisk together heavy cream, Parmesan cheese, Pecorino Romano cheese, eggs, egg yolks, black pepper, and a pinch of salt until smooth.
- Temper the Eggs: Turn off the heat under the skillet with the pancetta/bacon and garlic. Let it cool slightly for about a minute. Slowly drizzle about 1/4 cup of the hot pancetta/bacon fat into the egg mixture, whisking constantly. Repeat with another 1/4 cup of the hot fat.
- Pour the tempered egg mixture into the skillet with the pancetta/bacon and garlic.
- Cook the Pasta: While preparing the chicken and sauce, bring a large pot of salted water to a rolling boil.
- Add the spaghetti or fettuccine to the boiling water and cook according to the package directions until al dente. Reserve about 1 cup of the pasta water before draining the pasta.
- Drain the pasta immediately and add it directly to the skillet with the carbonara sauce.
- Assemble the Chicken Carbonara: Toss the pasta with the carbonara sauce and pancetta/bacon until the pasta is evenly coated. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
- Add the cooked chicken to the skillet and toss gently to combine.
- Serve immediately. Garnish with chopped fresh parsley, extra grated Parmesan cheese, extra grated Pecorino Romano cheese, and freshly ground black pepper.
Notes
- Cheese: Experiment with other hard cheeses like Grana Padano.
- Meat: Use prosciutto or diced ham if you don’t have pancetta or bacon.
- Vegetables: Add peas, mushrooms, or asparagus. Sauté them with the pancetta/bacon.
- Spice: Add a pinch of red pepper flakes to the sauce for heat.
- Creaminess: Add a tablespoon of mascarpone cheese to the egg mixture.
- Egg Safety: Use pasteurized eggs, especially if adding an extra yolk on top.
- Pasta Water: Don’t skip the pasta water!
- Serving Size: Adjust ingredient quantities for larger or smaller groups.
- Storage: Best served immediately. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a little milk or cream to loosen the sauce.
- Don’t Overcook the Sauce: Cook the sauce gently with the residual heat of the pasta.
- Salt: Be mindful of the salt content.
- Prep Time: 20 minutes
- Cook Time: 25 minutes