4.6 from 249 votes
Chicken Carbonara
Chicken Carbonara - It's everything you love about carbonara! Lots of bacon, cheese, that silky sauce, all tossed with perfectly al dente pasta and chicken. An entire meal in one!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6
Calories: 550 kcal
Course:
Lunch , Dinner
Cuisine:
Italian
Ingredients
- 12 ounce Spaghetti dry
- 2 large eggs
- 2 large egg yolks
- 1 ½ cups Parmesan Cheese freshly grated
- ¼ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 6 ounce Bacon sliced - use guanciale or pancetta instead if you want more authentic carbonara
- 1 pound chicken cooked and shredded
- 4 cloves garlic minced
Instructions
- Pasta: Cook the spaghetti in a large pot of salted boiling water until al dente according to package instructions. Reserve 1 1/4 cup of the pasta cooking water.
- Eggs: Whisk the 2 whole eggs and 2 egg yolks with 1 1/4 cup of the parmesan cheese, salt, and pepper. Set aside.
- Meats: Cook the bacon in a skillet over medium high heat. When almost crisped, add the chicken and cook for another 2-3 minutes, until the bacon is done. Remove the bacon and chicken with a slotted spoon and set aside.
- Start the sauce: Reduce the heat in the skillet to medium. Add the garlic and cook for 30 seconds to 1 minute. Add the pasta cooking water into the skillet along with the spaghetti. Toss the spaghetti until the sauce starts to become thickened and glossy. Turn off the heat.
- Finish the sauce: Pour the egg and Parmesan mixture into the skillet, and toss the pasta. Continue to toss the pasta until the sauce is thick and the eggs are fully cooked. Add the bacon and chicken back to the skillet and stir to combine.
- Garnish: Top with the remaining cheese and freshly ground black pepper.
Cup of Yum
Notes
- Transfer your leftovers to an airtight container and keep in the fridge for 3-4 days.
- I don't suggest freezing your carbonara. Not only will the noodles become too soft after being frozen and thawed, the egg-based sauce will risk separating and creating an unpleasant texture.
Nutrition Information
Serving
1serving
Calories
550kcal
(28%)
Carbohydrates
45g
(15%)
Protein
30g
(60%)
Fat
27g
(42%)
Saturated Fat
11g
(55%)
Cholesterol
186mg
(62%)
Sodium
741mg
(31%)
Potassium
311mg
(9%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
428IU
(9%)
Vitamin C
1mg
(1%)
Calcium
332mg
(33%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 550
% Daily Value*
| Serving | 1serving | |
| Calories | 550kcal | 28% |
| Carbohydrates | 45g | 15% |
| Protein | 30g | 60% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 186mg | 62% |
| Sodium | 741mg | 31% |
| Potassium | 311mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 428IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 332mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.