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Chicken Carbonara - It's everything you love about carbonara! Lots of bacon, cheese, that silky sauce, all tossed with perfectly al dente pasta and chicken. An entire meal in one!
- 12 oz spaghetti dry
- 2 large eggs
- 2 large egg yolks
- 1 ½ cups Parmesan cheese freshly grated
- ¼ tsp salt or to taste
- ½ tsp pepper or to taste
- 6 oz bacon sliced - use guanciale or pancetta instead if you want more authentic carbonara
- 1 lb chicken cooked and shredded
- 4 cloves garlic minced
Pasta: Cook the spaghetti in a large pot of salted boiling water until al dente according to package instructions. Reserve 1 1/4 cup of the pasta cooking water.
Eggs: Whisk the 2 whole eggs and 2 egg yolks with 1 1/4 cup of the parmesan cheese, salt, and pepper. Set aside.
Meats: Cook the bacon in a skillet over medium high heat. When almost crisped, add the chicken and cook for another 2-3 minutes, until the bacon is done. Remove the bacon and chicken with a slotted spoon and set aside.
Start the sauce: Reduce the heat in the skillet to medium. Add the garlic and cook for 30 seconds to 1 minute. Add the pasta cooking water into the skillet along with the spaghetti. Toss the spaghetti until the sauce starts to become thickened and glossy. Turn off the heat.
Finish the sauce: Pour the egg and Parmesan mixture into the skillet, and toss the pasta. Continue to toss the pasta until the sauce is thick and the eggs are fully cooked. Add the bacon and chicken back to the skillet and stir to combine.
Garnish: Top with the remaining cheese and freshly ground black pepper.
Transfer your leftovers to an airtight container and keep in the fridge for 3-4 days.
I don't suggest freezing your carbonara. Not only will the noodles become too soft after being frozen and thawed, the egg-based sauce will risk separating and creating an unpleasant texture.
Calories: 550kcal | Carbohydrates: 45g | Protein: 30g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 186mg | Sodium: 741mg | Potassium: 311mg | Fiber: 2g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 1mg | Calcium: 332mg | Iron: 2mg