Creamy Italian Chicken Carbonara

My neighbor knocked on the door one Tuesday evening holding a bottle of wine and an empty stomach. I had twenty minutes before she arrived and a fridge full of leftovers: some roast chicken from Sunday, bacon that needed using, and eggs. What came together that night was this chicken carbonara, born out of necessity and a refusal to order takeout. The crispy bacon fat mingled with silky egg and sharp Parmesan in a way that made her pause mid-sentence. She asked for the recipe before her plate was even empty.

I made this for my brother after he moved into his first apartment with nothing but a microwave and a dream. He sat at my counter, twirling spaghetti and admitting he'd been living on cereal and toast. Watching him go back for seconds felt like a small victory. He texted me three days later asking how much Parmesan was too much Parmesan. The answer, I told him, is that there is no such thing.

Ingredients

• Spaghetti or fettuccine (350 g): The pasta is your canvas, and either shape works beautifully, but fettuccine holds onto more sauce with each bite.
• Cooked chicken breast, shredded (200 g): Rotisserie chicken from the store is a perfect shortcut here, saving time without sacrificing flavor.
• Bacon or pancetta, diced (150 g): Pancetta is traditional and slightly sweeter, but thick-cut bacon adds a smokiness that makes this version unforgettable.
• Large eggs (3): These transform into the silky, creamy sauce when tossed with hot pasta, no cream necessary if you trust the process.
• Grated Parmesan cheese (60 g): Freshly grated is non-negotiable, the pre-shredded stuff just doesn't melt the same way.
• Heavy cream (60 ml, optional): A small cheat that makes the sauce more forgiving if you're nervous about scrambling the eggs.
• Garlic, finely chopped (2 cloves): Just a whisper of garlic in the bacon fat brings everything to life without overpowering the delicate egg sauce.
• Salt and black pepper: Freshly cracked pepper is essential here, it's one of the main flavors in carbonara and shouldn't be skipped.
• Extra Parmesan and parsley for garnish: A final flurry of cheese and a little green brightness make the dish feel complete.

Instructions

Boil the Pasta:

Cook the spaghetti in a large pot of well-salted boiling water until it still has a slight bite, usually about 8 to 10 minutes. Before draining, scoop out half a cup of the starchy pasta water and set it aside, it's your secret weapon for a silky sauce.

Crisp the Bacon:

In a large skillet over medium heat, let the bacon sizzle and render its fat until the edges curl and turn golden brown, about 5 minutes. Toss in the garlic and let it bloom in the fat for just a minute, then add the shredded chicken to warm it through before turning off the heat.

Whisk the Egg Mixture:

In a mixing bowl, beat together the eggs, Parmesan, cream if you're using it, and a generous grind of black pepper until smooth and slightly frothy. This mixture will coat the pasta like liquid gold once it hits the heat.

Combine Pasta and Bacon:

Add the drained pasta directly into the skillet with the bacon, garlic, and chicken, tossing everything together so the pasta gets coated in that flavorful fat. Make sure the skillet is off the heat before the next step or you'll end up with scrambled eggs instead of sauce.

Create the Creamy Sauce:

Pour the egg mixture over the hot pasta and toss quickly and continuously, letting the residual heat gently cook the eggs into a glossy, creamy coating. Drizzle in the reserved pasta water a little at a time, tossing as you go, until the sauce is silky and clings to every strand.

Serve Immediately:

Divide the carbonara among bowls and top with extra Parmesan and a sprinkle of parsley if you have it. This dish waits for no one, so eat it while it's hot and creamy.

Save

The first time I served this at a dinner party, someone asked if I'd trained in Italy. I laughed and admitted I'd learned it from trial, error, and one very disappointing plate of scrambled eggs on spaghetti. But that's the thing about carbonara, once you understand the rhythm, the gentle heat, the constant motion, it becomes second nature. Now it's the dish I make when I want to impress without the stress.

Choosing Your Pasta Shape

Spaghetti is classic, but fettuccine offers more surface area for the sauce to cling to, which means more flavor in every bite. I've also used bucatini when I'm feeling fancy, the hollow center traps little pockets of creamy sauce. Whatever shape you choose, just make sure it's dried pasta, fresh pasta cooks too quickly and doesn't hold the sauce the same way.

Making It Lighter or Richer

If you want to keep things traditional, skip the cream entirely and let the eggs and Parmesan do all the work. For a richer version, add an extra egg yolk or a splash more cream. I've also swapped in turkey bacon when I'm trying to be slightly more virtuous, though I'll admit the pork version has more soul.

Storing and Reheating

Carbonara is best eaten immediately, but if you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently in a skillet with a splash of milk or cream, stirring constantly over low heat to bring the sauce back to life.

• Add a tablespoon of butter while reheating to restore creaminess.
• Never microwave carbonara, it turns the eggs rubbery and sad.
• If the sauce breaks, whisk in a little warm water or milk to bring it back together.

Save

This dish has saved more weeknights than I can count, and it's earned a permanent spot in my repertoire. I hope it becomes one of those recipes you make without thinking, the kind that feels like home no matter where you are.

Recipe FAQs

→ Why do you combine the egg mixture off the heat?

Combining the egg mixture off the heat prevents the eggs from scrambling. The residual heat from the pasta is just enough to create a silky sauce while keeping the eggs creamy and luxurious.

→ Can I use regular bacon instead of pancetta?

Absolutely. Bacon works wonderfully and provides a smoky flavor. Turkey bacon is also an excellent lighter alternative with a milder taste profile.

→ Is the heavy cream necessary for this dish?

No, cream is optional. Traditional carbonara relies solely on eggs for creaminess. The cream adds richness, but omitting it creates a lighter, more authentic version.

→ What if my sauce is too thick?

Add reserved pasta water gradually until you reach your desired consistency. The starchy water helps thin the sauce while maintaining its silky texture.

→ Can I make this with a different pasta shape?

Yes, any pasta works well. Spaghetti and fettuccine are traditional choices, but penne or linguine also pair beautifully with this creamy sauce.