Creamy Chicken Carbonara

This creamy chicken carbonara was inspired by the classic Italian (Romano) Carbonara. This version is made with hard cheese, bacon, chicken and whisked eggs. Carbonara sauce, an egg-based sauce, is made with Pecorino/Parmesan, black pepper and fresh herbs. This rich, creamy dish is perfect for a date night. It can be prepared in less than 30 minutes.

This is the best-smelling pasta you’ll ever make, thanks to the magic of the bacon (as a substitute for pancetta or guanciale). In bacon fat, linguine, chicken, and garlic are swirled with melted Parmesan and bacon. This cheesy pasta is full of flavour but not as heavy as fettuccine.

Try other favourites like creamy Tuscan chicken pasta, chicken broccoli ziti, or cacio e Pepe!

Ingredient Notes & Substitutions

• Pasta: You can use bucatini, linguini or spaghetti.
• Carbonara is usually made with thick-cut Italian bacon (pancetta or guanciale). However, it can be hard to find. Both guanciale (Italian bacon) and pancetta (Italian bacon) have similar characteristics to bacon.
• Garlic: I like it finely grate or minced with a microplane. This will create a garlic paste that is easy to mix.
• Traditional carbonara is prepared with egg yolks and whole eggs. I use 2 yolks and two whole eggs. It adds balance to the flavour. Carbonara is made golden and creamy by the egg yolk. Use 4 whole eggs.
• Parmesan or Pecorino Romano, hard Italian cheeses are classic. Both options are great. For the best texture, use freshly grated and finely shredded cheese. Pregrated cheeses are contaminated with preservatives, which interfere with melting. Use leftover for basil pesto.
• Salt and pepper: like cacio e Pepe, freshly cracked black pepper gives a strong flavour and aroma.
• Cream is not a traditional ingredient in carbonara, but some people prefer it for its richness and texture. It’s not necessary, but I have included it in the recipe as an option. The best cream to use is heavy cream, as it will not separate when heated.

Ingredients and quantities are listed on the recipe card.

Simple Step-by-Step Instructions

Step 1.

Bring large pots of salted water up to a rolling boil, and then cook the linguine until it is al dente. Before straining, reserve 1/2 cup of the pasta water.

Step 2.

In a medium bowl, combine eggs, Parmesan, optional cream, and a pinch each of salt and pepper. Set aside.

Step 3.

In the meantime, cook bacon on medium heat in a large cast iron or stainless steel pan until it is fully cooked. Remove from the skillet and drain on a plate lined with paper towels. The remaining grease can be discarded.

Step 4.

Add the sliced chicken. Cook until the chicken is cooked through. (About 5-7 minutes). The chicken should be browned in the bacon fat. Add garlic and olive oil in the last 1-2 minutes. Cook until fragrant.

Step 5.

Reduce the heat to low, and allow the pan to cool for 2 or 3 minutes. If necessary, remove the pan from heat. If the pan is overheated, the eggs may scramble. Add the linguine and bacon back to the pan. Add 1/4 cup pasta water and the egg mixture into the pan (image 5a). Toss the pasta with the sauce until it is fully combined and creamy. If the sauce is too thick, add more pasta water (image 5b).

Step 6.

Serve immediately with additional Parmesan and fresh basil.

Expert Tips

• This recipe is a great example of how preparation makes all the difference. The recipe will move more quickly if you cut the bacon and chicken before starting anything else.
• Do not forget to save the starchy pasta water. This will help activate the mixture of cheese and eggs to create a creamy sauce which coats the whole dish.
• You can leave out the protein and still make a delicious and simple classic dish.
• The cream is not used in classic carbonara. It’s a popular ingredient, so I added it to the recipe as an option.
• It’s Italian, so it has to be served with a glass of wine. This recipe goes well with a fruity, crisp white wine or Chianti Classico.
• Pancetta, also known as Italian bacon, is a popular Italian substitute for bacon. Both pancetta and bacon are made from cured pork belly. You can use either pancetta or bacon in a recipe, depending on the availability.

FAQs

Does Carbonara sauce contain cream?

The authentic Italian carbonara does not contain cream. The addition of heavy cream adds richness and texture while stabilizing the eggs. The addition of cream reduces the chance that the eggs will overcook. Start with a small quantity of cream and use heavy cream whenever possible to avoid separation. It’s not necessary, in my opinion, as the dish is rich and creamy enough without it.

What’s the difference between carbonara and alfredo sauce?

Fettucini Alfredo is a pasta dish that is Italian-American. It contains cheese, heavy cream and butter. Carbonara sauce is made from egg and cheese.