Creamy Italian Chicken Carbonara (Print Version)

A creamy Italian pasta dish combining tender chicken, crispy bacon, and luxurious Parmesan-egg sauce.

# What You'll Need:

→ Pasta

01 - 12 oz spaghetti or fettuccine

→ Proteins

02 - 7 oz cooked chicken breast, shredded
03 - 5 oz bacon or pancetta, diced

→ Sauce

04 - 3 large eggs
05 - 2 oz grated Parmesan cheese
06 - 1/4 cup heavy cream, optional
07 - Salt and freshly ground black pepper to taste

→ Aromatics

08 - 2 cloves garlic, finely chopped

→ Garnish

09 - Extra grated Parmesan cheese for serving
10 - Fresh parsley, chopped, optional

# Step-by-Step Guide:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat a large skillet over medium heat. Add bacon or pancetta and cook until crisp, about 5 minutes. Add garlic and sauté for 1 minute until fragrant. Stir in shredded chicken to warm through. Remove from heat.
03 - In a bowl, whisk together eggs, grated Parmesan, cream if using, and a generous amount of black pepper.
04 - Add drained pasta to the skillet with bacon, garlic, and chicken, tossing to combine.
05 - Pour egg-Parmesan mixture over pasta, tossing quickly and continuously off the heat to create a creamy sauce. Add reserved pasta water, a little at a time, until sauce reaches desired consistency.
06 - Serve immediately, topped with extra Parmesan and chopped parsley if desired.

# Top Tips:

01 -
  • It tastes like restaurant luxury but uses ingredients you probably already have in your fridge.
  • The creamy sauce comes together in minutes, no heavy cream required if you master the egg technique.
  • Leftovers reheat surprisingly well with a splash of milk, making it perfect for meal prep.
02 -
  • Always toss the egg mixture off the heat or you will end up with scrambled eggs, not sauce.
  • Reserved pasta water is not optional; the starch is what makes the sauce creamy and cohesive without cream.
  • If the sauce seems too thick, add pasta water one tablespoon at a time while tossing continuously.
03 -
  • Use a large skillet so the pasta has room to move and coat evenly without clumping.
  • Warm your serving bowls in the oven for a minute before plating; it keeps the carbonara hotter longer.
  • Toast extra black pepper in the bacon fat before adding the garlic for a deeper, smokier flavor.
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