Description
Look, traditional carbonara purists are going to have opinions about adding chicken to this classic Roman pasta. But those purists aren’t here right now, and you’re hungry, and chicken makes this a complete meal instead of just carbs and pork. So we’re doing it anyway, and it’s going to be creamy, silky, and absolutely delicious.
Real carbonara doesn’t have cream – it gets its silky texture from egg yolks and pasta water creating an emulsion. It’s basically alchemy where simple ingredients become liquid gold that coats every strand of pasta. We’re keeping that technique because it’s actually easier than making a cream sauce and tastes infinitely better. Then we’re adding chicken because protein is important and also because crispy chicken with creamy pasta is a combination that makes sense.
This isn’t some watered-down Olive Garden situation with heavy cream and a jar of Alfredo. This is the real deal technique with a protein upgrade. It’s rich without being heavy, flavorful without being complicated, and comes together faster than you can argue about authenticity on the internet.
Ingredients
For the Pasta:
- 1 lb spaghetti or fettuccine (whatever long pasta you have)
- Salt for pasta water (be generous, it should taste like the ocean)
For the Proteins:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 8 oz bacon or pancetta, diced (bacon is easier to find, pancetta is more traditional)
- 2 tablespoons olive oil
- Salt and black pepper
For the Sauce:
- 4 large egg yolks (save the whites for an omelet tomorrow)
- 1 whole egg
- 1½ cups freshly grated Parmesan cheese (the real stuff, not the green can)
- 1 cup freshly grated Pecorino Romano (or more Parmesan if you can’t find it)
- 4 cloves garlic, minced
- 1–2 cups pasta cooking water (this is crucial, don’t dump it)
- Lots of freshly cracked black pepper (like, an aggressive amount)
For Serving:
- More grated Parmesan
- More black pepper (seriously, carbonara is all about the pepper)
- Fresh parsley, chopped (optional but pretty)
- Red pepper flakes if you like heat
Special Equipment:
- Large pot for pasta
- Large skillet for cooking chicken and bacon
- Large mixing bowl (for combining everything)
- Tongs or pasta fork
- Grater (pre-grated cheese doesn’t melt the same, sorry)
Instructions
Get all your ingredients ready before you start cooking. This dish comes together FAST and you don’t want to be grating cheese while your pasta gets cold. Grate your cheese into a large bowl. Separate your egg yolks into the same bowl with the cheese. Add the whole egg. Whisk it all together with a generous amount of black pepper until it looks like a thick, cheesy paste. Set aside.
Fill your largest pot with water and salt it generously. We’re talking at least 2 tablespoons of salt. The water should taste salty. This is your only chance to season the pasta itself. Bring it to a rolling boil.
While the water heats up, cook your diced bacon in a large skillet over medium heat. Let it render and get crispy, stirring occasionally. This takes about 8-10 minutes. You want it golden and crispy, not burnt. Once crispy, use a slotted spoon to remove the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pan. Pour off the rest or save it for cooking eggs later because bacon fat is liquid gold.
Season your chicken pieces with salt and pepper. Add olive oil to the bacon fat in the pan (or just use the bacon fat if there’s enough). Increase heat to medium-high. Add the chicken pieces in a single layer. Let them cook undisturbed for about 3-4 minutes until golden on the bottom, then stir and cook another 3-4 minutes until cooked through. Add minced garlic in the last minute of cooking. Turn off heat. The chicken will stay warm in the pan.
Once your water is boiling, add the pasta. Cook according to package directions until al dente. This usually means 1-2 minutes LESS than the package says. Before draining, scoop out at least 2 cups of that starchy pasta water with a measuring cup or mug. This is crucial. DO NOT forget this step. Then drain the pasta.
Working quickly, add about ½ cup of hot pasta water to your egg and cheese mixture while whisking constantly. This tempers the eggs so they don’t scramble when you add the hot pasta. Keep whisking until smooth. It should look like a thick, pourable sauce.
Add the hot drained pasta directly to the egg mixture in the bowl. Toss immediately and vigorously with tongs, lifting and turning the pasta so every strand gets coated. The heat from the pasta will cook the eggs just enough to create a creamy sauce. Add more pasta water a little at a time if it seems too thick. You want it silky and sauce-like, not gloppy or dry. This takes about 1-2 minutes of constant tossing.
Once the sauce is perfect and coating the pasta, add the chicken, bacon, and any garlic bits from the pan. Toss everything together until evenly distributed. If it seems dry, add more pasta water. The sauce should be creamy and coat the pasta completely, not pool at the bottom of the bowl.
Taste the pasta. Add more black pepper (you almost certainly need more). Add more grated Parmesan if you want. Adjust salt if needed, though the bacon and cheese are already pretty salty.
Carbonara waits for no one. Serve it immediately in warm bowls. Top with more Parmesan, more black pepper, and parsley if using. Eat it right away while it’s hot and creamy. Cold carbonara is sad carbonara because the sauce firms up as it cools.
Notes
Temperature Control is Everything: The pasta must be hot when you add it to the eggs. If it’s lukewarm, the sauce won’t emulsify properly.
Don’t Scramble the Eggs: Add pasta water to the egg mixture first to temper it. Toss the pasta off the heat if you’re nervous about scrambling.
Pasta Water is Magic: That starchy water is what makes the sauce silky. Don’t skip it. Use it generously.
Work Quickly: Once you drain the pasta, move fast. The residual heat is what cooks the eggs and creates the sauce.
Real Parmesan Only: Pre-grated cheese has anti-caking agents that prevent it from melting smoothly. Grate it fresh.
Black Pepper is Essential: This isn’t just seasoning – it’s a main flavor component. Use a lot. Crack it fresh.
Don’t Add Cold Cheese: Room temperature cheese melts better. Take it out of the fridge while you cook.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~680 kcal
- Fat: ~28g
- Carbohydrates: ~62g
- Protein: ~42g