Chicken Carbonara
User Reviews
4.6
Chicken Carbonara
Description
This version of Chicken Carbonara uses dry spaghetti cooked al dente, then combined with a sauce prepared from whole eggs, egg yolks, freshly grated Parmesan cheese, salt, and pepper. The bacon is pan-cooked until nearly crisp, then combined with shredded cooked chicken for added protein and texture.
The garlic is briefly sautéed to soften and release flavor before adding reserved pasta cooking water and spaghetti to the pan, where the starchy water helps thicken the sauce. Off the heat, the egg and cheese mixture is stirred in, cooking gently to form a creamy, glossy sauce without scrambling the eggs. The bacon and chicken are added back in for a balanced savory finish.
This dish offers a rich, comforting meal with a combination of creamy sauce, savory bacon, tender chicken, and al dente pasta. It's suitable for a hearty lunch or dinner.
Leftovers should be refrigerated and consumed within 3 to 4 days. Freezing is not recommended to maintain the sauce’s texture and noodle firmness.
Ingredients
- 12 ounce spaghetti dry
- 2 large egg
- 2 large egg yolk
- 1 ½ cups Parmesan Cheese freshly grated
- ¼ teaspoon salt or to taste
- ½ teaspoon black 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.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing this carbonara is not recommended as the egg-based sauce may separate and noodles can become too soft upon thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 550 kcal
% 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.
User Reviews
Overall Rating
4.6
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