Creamy Chicken Carbonara
Traditional carbonara gets a protein upgrade with tender chicken pieces. The eggs create that silky sauce without any cream – just technique and timing.
You’ll love how the pasta water transforms everything into restaurant-worthy comfort food.
Why Thighs Beat Breasts
Chicken thighs stay juicy during the searing process and won’t dry out like breasts. Cut them into bite-sized pieces for even cooking. The extra fat renders out and adds flavor to your pan, creating a better base for building the sauce.
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Temperature Controls Everything
Turn off the heat before adding eggs. Hot pasta and reserved water provide enough warmth to cook the eggs gently. If your pan’s too hot, you’ll get scrambled eggs instead of creamy sauce. Let it cool for 30 seconds after removing from heat.
Pasta Water Makes Magic
Save at least one cup of starchy pasta water before draining. This liquid binds everything together and creates the silky texture. Add it gradually while tossing – too much at once makes the sauce watery. The starch content varies by pasta shape.
Timing the Final Assembly
Work quickly once you start combining ingredients. Have your egg mixture ready and cheese grated before the pasta finishes cooking. The whole assembly process takes under two minutes. Constant motion prevents the eggs from setting in clumps.
Preventing Scrambled Egg Disasters
- Room temperature eggs mix more easily and reduce the risk of curdling when they hit the warm pasta.
- If sauce seems too thick, add warm pasta water one tablespoon at a time while tossing continuously.
Frequently Asked Questions
Which pasta shapes work best for this recipe?
Long pasta like fettuccine, spaghetti, or linguine holds the creamy sauce better than short shapes. The sauce clings to the strands more effectively.
Can I substitute the pancetta with regular bacon?
Yes, thick-cut bacon works well. Cook it the same way but expect a slightly smokier flavor than traditional pancetta provides.
How do I reheat leftover carbonara safely?
Add a splash of milk or pasta water to a skillet over low heat. Toss gently until warmed through – high heat will break the sauce.
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Creamy Chicken Carbonara
Ingredients
Equipment Needed
- Large pot for pasta
- Large skillet or sauté pan
- Mixing bowl
- Tongs
- Fine grater for cheese
Instructions
- Cook pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Sear chicken: While pasta cooks, heat olive oil in large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook 5-6 minutes until golden brown and cooked through. Remove to plate.
- Cook pancetta and garlic: Add pancetta to same skillet and cook 3-4 minutes until crispy. Add minced garlic and cook 30 seconds until fragrant. Pour in wine and scrape up any browned bits.
- Prepare egg mixture: In mixing bowl, whisk together eggs, grated Parmesan, and black pepper until well combined. Set aside.
- Combine chicken and pasta: Return chicken to skillet with pancetta. Add drained pasta and toss to combine. Remove pan from heat and let cool 30 seconds.
- Create carbonara sauce: Pour egg mixture over pasta while tossing constantly with tongs. Add pasta water gradually, 2-3 tablespoons at a time, until sauce becomes creamy and coats pasta. Continue tossing for 1-2 minutes.
- Finish and serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately while hot.
Nutrition Facts
Per Serving (1 serving)
