Description
Silky homemade chicken carbonara delivers authentic Italian comfort straight from Rome’s classic kitchens. Crispy pancetta, creamy eggs, and perfectly cooked pasta combine for a delicious meal you’ll want to savor slowly.
Ingredients
Scale
- 2 chicken breasts, sliced
- 100 g (3.5 oz) pancetta or bacon, diced
- 400 g (14 oz) spaghetti or fettuccine
- 2 large eggs
- 1 cup (240 ml) grated Parmesan cheese
- 1/2 cup (120 ml) heavy cream (optional)
- 3 cloves garlic, minced
- 2 tbsps olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil pasta in generously salted water until perfectly tender, approximately 8-10 minutes. Carefully extract 1 cup of starchy pasta water before draining completely.
- Sizzle pancetta or bacon in a spacious skillet over medium-high heat until achieving a crisp, golden texture. Transfer the browned bits to a separate plate.
- In the identical skillet, sear chicken slices, cooking until they develop a rich golden exterior and reach an internal temperature of 165°F. Set aside with the pancetta.
- Whisk eggs, grated Parmesan, and cream in a separate mixing bowl until smoothly combined.
- Infuse the skillet with minced garlic, allowing it to release its aromatic essence for roughly 30-45 seconds.
- Immediately introduce drained pasta to the garlic-infused skillet, then swiftly incorporate the egg mixture off direct heat to prevent scrambling.
- Reintroduce the crispy pancetta and cooked chicken into the creamy pasta. Gradually splash reserved pasta water to create a silky, luxurious sauce consistency.
- Delicately season with salt and freshly cracked black pepper. Sprinkle chopped parsley as a vibrant finishing touch and serve immediately while piping hot.
Notes
- Choose pancetta or bacon with a good fat-to-meat ratio for maximum flavor depth and crispy texture.
- Temper egg mixture carefully by slowly adding hot pasta water to prevent scrambling, creating silky smooth sauce.
- Use boneless, skinless chicken breasts and slice thinly for quick, even cooking and better sauce absorption.
- For gluten-free version, substitute regular pasta with zucchini noodles or gluten-free pasta alternatives without compromising taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 526 kcal
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 165 mg