Creamy Italian Chicken Carbonara (Printable)

Tender chicken, crispy bacon, and luxurious Parmesan-egg sauce create this creamy Italian comfort classic.

# What You'll Need:

→ Pasta

01 - 12 oz spaghetti or fettuccine

→ Proteins

02 - 7 oz cooked chicken breast, shredded
03 - 5 oz bacon or pancetta, diced

→ Sauce

04 - 3 large eggs
05 - 2 oz grated Parmesan cheese
06 - 1/4 cup heavy cream, optional
07 - Salt and freshly ground black pepper to taste

→ Aromatics

08 - 2 cloves garlic, finely chopped

→ Garnish

09 - Extra grated Parmesan cheese
10 - Fresh parsley, chopped, optional

# How to Make It:

01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While the pasta cooks, heat a large skillet over medium heat. Add the bacon or pancetta and cook until crisp, about 5 minutes. Add the garlic and sauté for 1 minute until fragrant. Stir in the shredded chicken to warm through. Remove from heat.
03 - In a mixing bowl, whisk together eggs, grated Parmesan, cream if using, and a generous amount of black pepper.
04 - Add the drained pasta to the skillet with the bacon, garlic, and chicken, tossing to combine.
05 - Pour the egg-Parmesan mixture over the pasta, tossing quickly and continuously off the heat to create a creamy sauce. Add reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
06 - Serve immediately, topped with extra Parmesan and chopped parsley if desired.

# Expert Tips:

01 -
  • It feels indulgent but comes together faster than ordering takeout, especially on those nights when you need a win.
  • The sauce clings to every strand of pasta without feeling heavy, and the crispy bacon adds little bursts of salty crunch in every forkful.
02 -
  • If your eggs scramble into clumps instead of a smooth sauce, your pan was too hot or you didn't toss fast enough, always work off the heat.
  • The reserved pasta water is the secret to a glossy, cohesive sauce, the starch helps everything emulsify and cling together like magic.
03 -
  • Use a large skillet so you have plenty of room to toss the pasta vigorously without sending noodles flying everywhere.
  • Grate your Parmesan on the finest side of the grater so it melts instantly into the eggs and doesn't leave grainy bits behind.
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