Pin It My roommate came home late one night craving comfort food, and all we had was leftover rotisserie chicken, a box of spaghetti, and some bacon in the fridge. I threw together this pasta, half guessing at proportions, and when she took her first bite she closed her eyes and said nothing for a solid minute. That silence told me everything. We've made it at least once a month ever since, tweaking it here and there, but the magic has never faded.
I made this for my parents during a weekend visit, and my dad, who usually picks at creamy dishes, went back for seconds without a word. My mom leaned over and whispered that he'd been talking about it all week. It became our go-to for casual dinners when we wanted something special but didn't want to spend hours in the kitchen. There's something about the way the eggs turn silky against the hot pasta that makes everyone at the table go quiet for the first few bites.
Ingredients
- Spaghetti or fettuccine: Use a pasta with enough surface area to hold onto that creamy sauce, and always cook it just shy of fully done since it finishes in the skillet.
- Cooked chicken breast: Rotisserie chicken works beautifully here and saves time, just shred it by hand for the best texture and mix of bite sizes.
- Bacon or pancetta: Pancetta brings a delicate, sweet pork flavor, but thick-cut bacon adds a smokiness that I've come to love on lazy weeknights.
- Eggs: These are the heart of carbonara, transforming into a silky coating rather than scrambling if you work off the heat and toss constantly.
- Parmesan cheese: Freshly grated is non-negotiable, the pre-shredded stuff doesn't melt the same way and can turn grainy instead of creamy.
- Heavy cream: This is optional and not traditional, but a splash makes the sauce more forgiving if you're nervous about scrambling the eggs.
- Garlic: Just a quick sauté in the bacon fat brings a mellow sweetness that deepens the whole dish without overpowering it.
- Parsley: A handful of fresh parsley at the end cuts through the richness and makes the plate look like you put in more effort than you did.
Instructions
- Boil the pasta:
- Drop your spaghetti into aggressively salted boiling water and cook until it still has a slight bite, then scoop out a mugful of that starchy water before draining. That pasta water is liquid gold for loosening the sauce later.
- Crisp the bacon:
- Let the bacon sizzle in a dry skillet over medium heat until the edges curl and turn golden, then toss in the garlic just long enough for it to perfume the pan. Stir in the shredded chicken to warm it through, then pull the skillet off the burner.
- Whisk the sauce base:
- In a bowl, beat together the eggs, Parmesan, cream if using, and a few generous grinds of black pepper until smooth and pale. This mixture will coat the pasta like silk if you handle it gently.
- Combine pasta and proteins:
- Add the drained pasta directly into the skillet with the bacon and chicken, tossing everything together so the noodles pick up all that smoky, garlicky fat. Make sure the pan is off the heat before the next step.
- Create the creamy sauce:
- Pour the egg mixture over the hot pasta and toss quickly and continuously, letting the residual heat gently cook the eggs into a luscious coating rather than scrambled bits. Splash in the reserved pasta water a little at a time, tossing as you go, until the sauce clings to each strand without pooling at the bottom.
- Serve immediately:
- Plate the pasta while it's still steaming, then shower it with extra Parmesan and a scattering of parsley if you have it. Carbonara waits for no one, it's best enjoyed the moment it comes together.
Pin It 
One night I made this after a long, frustrating day at work, and as I stood there tossing the pasta with the eggs, watching the sauce come together in the dim kitchen light, I felt my shoulders finally drop. My partner walked in, saw the plate I handed them, and we ate in comfortable silence on the couch. It wasn't just dinner, it was a reset button. That's when I realized some recipes aren't just about feeding people, they're about creating little pockets of peace in the chaos.
Making It Your Own
If you want to stick closer to the traditional Roman version, skip the cream entirely and let the eggs and Parmesan do all the work. I've also swapped in turkey bacon when I'm trying to lighten things up, and while it's not quite as rich, it still delivers that salty, crispy contrast. You can use leftover grilled chicken, poached chicken thighs, or even skip the chicken altogether for a simpler bacon carbonara. Some nights I add a pinch of red pepper flakes to the garlic for a gentle kick that wakes up the whole dish.
Pairing and Serving
A crisp, chilled Pinot Grigio or Sauvignon Blanc cuts through the richness beautifully and keeps each bite feeling fresh. If wine isn't your thing, sparkling water with a wedge of lemon does the same job. I like to serve this with a simple arugula salad dressed in lemon juice and olive oil, the peppery greens and bright acid balance out the creamy pasta perfectly. Garlic bread is tempting, but honestly, this dish is rich enough to stand on its own without any sides.
Storage and Reheating
Carbonara is at its absolute best straight from the pan, but leftovers can be stored in an airtight container in the fridge for up to two days. The sauce will thicken and lose some of its silkiness as it cools, which is just the nature of egg-based dishes. When reheating, add a splash of milk or cream and warm it gently in a skillet over low heat, stirring frequently to bring back some of that creamy texture.
- Don't microwave it on high or the eggs will turn rubbery and sad.
- If the sauce looks dry, a drizzle of olive oil or a spoonful of butter can help revive it.
- Freshen it up with a sprinkle of Parmesan and cracked black pepper just before serving.
Pin It This is the kind of dish that makes you feel like a better cook than you actually are, and your guests will never know how easy it was. Keep it in your back pocket for nights when you want something comforting, impressive, and deeply satisfying without the fuss.
Recipe Questions & Answers
- → Can I make this without cream?
Yes, cream is optional. The eggs alone create a silky, luxurious sauce for an authentic carbonara experience. Simply omit the cream and whisk eggs with Parmesan and black pepper.
- → Why is the sauce curdling?
Keep the skillet off the heat while tossing the egg mixture into hot pasta. The residual heat cooks the eggs gently. Avoid high heat, which causes scrambling. Add reserved pasta water gradually to keep the sauce creamy.
- → What pasta shapes work best?
Spaghetti and fettuccine are traditional choices that coat well with the sauce. Penne, rigatoni, or linguine also work beautifully. Avoid small shapes like ditalini that don't capture the sauce as effectively.
- → Can I substitute the chicken?
Absolutely. Try turkey, ham, or additional pancetta for a meat-only version. Sautéed mushrooms or peas add vegetable texture. Adjust cooking times based on your protein choice.
- → What wine pairs well with this dish?
Crisp white wines complement the creamy, savory flavors beautifully. Choose Pinot Grigio, Sauvignon Blanc, or Vermentino. These wines cut through the richness and enhance the dining experience.
- → How do I prevent the pasta from sticking?
Reserve pasta water before draining to add back as needed. This starch-rich liquid helps the sauce coat evenly while preventing clumping. Toss continuously once combined.