5 from 12 votes
Chicken Carbonara
Chicken Carbonara combines crispy bacon and tender cooked chicken with spaghetti tossed in a creamy sauce made from eggs, Pecorino Romano cheese, and black pepper. The sauce is gently cooked by mixing with hot pasta and reserved pasta water to create a luscious coating without scrambling the eggs. This recipe balances the savory flavors of bacon and cheese with the mild chicken for a filling pasta dish.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
6
servings
Calories:
774 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
Chicken
- 1 pound Bacon or diced pancetta, thick cut slices
- 2 chicken breast about 1 pound, boneless skinless
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Pasta
- 1 tablespoon salt
- 1 pound spaghetti
- 4 large egg yolk
- 2 whole egg
- 1 1/2 cups Pecorino Romano cheese divided, grated
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoons parsley to garnish (optional, chopped, fresh
Instructions
- Dice 1 pound thick cut bacon slices. Heat a 12-inch skillet or 3 to 4-quart braiser over medium heat. Add the bacon and cook until crisp, about 7 to 10 minutes, stirring occasionally. Use a slotted spoon to remove the bacon from the skillet and set aside on a paper towel-lined plate. Reserve about 2 tablespoons of the grease in the skillet.
- Season 2 boneless skinless chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add chicken to the skillet directly in the bacon grease. Cook for 5 to 7 minutes per side, until chicken reaches an internal temperature of 165°F (74°C). Remove from pan and dice or shred.
- Meanwhile, bring a large pot of water to a boil and season with 1 tablespoon salt. Cook 1 pound spaghetti according to package directions. Use a liquid measuring cup to reserve 1 1/2 cups of the pasta water and set it aside before draining.
- In a small mixing bowl, whisk together 4 large egg yolks, 2 whole eggs, and 1 cup of the grated pecorino romano cheese.
- Toss the drained pasta with cooked bacon and chicken in the skillet. Pour in the egg mixture and reserved pasta water, and toss together with the pasta for 2 minutes.
- Serve hot, topped with remaining cheese, 1/2 teaspoon freshly ground black pepper, and 2 tablespoons chopped fresh parsley to garnish.
Cup of Yum
Notes
- The heat from the freshly cooked pasta and reserved pasta water sufficiently cooks the egg-based sauce without scrambling.
- If concerned about undercooked eggs, briefly heat the combined pasta and sauce mixture in a skillet over medium heat for about 2 minutes while stirring.
Nutrition Information
Serving
1serving
Calories
774kcal
(39%)
Carbohydrates
59g
(20%)
Protein
37g
(74%)
Fat
42g
(65%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
17g
(85%)
Trans Fat
0.1g
(5%)
Cholesterol
224mg
(75%)
Sodium
2212mg
(92%)
Potassium
504mg
(11%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
422IU
(8%)
Vitamin C
2mg
(2%)
Calcium
307mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 774
% Daily Value*
| Serving | 1serving | |
| Calories | 774kcal | 39% |
| Carbohydrates | 59g | 20% |
| Protein | 37g | 74% |
| Fat | 42g | 65% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 224mg | 75% |
| Sodium | 2212mg | 92% |
| Potassium | 504mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 422IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 307mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.