Creamy Italian Chicken Carbonara

My flatmate came home late one Wednesday with leftover roast chicken and a craving she couldnt quite name. We stood in the kitchen, staring into the fridge, when she said carbonara but with that chicken. I laughed, but twenty minutes later we were twirling forks through the creamiest, most comforting pasta either of us had tasted in weeks. It wasnt authentic, but it was exactly what we needed.

I made this for my brother the night before he moved across the country. We didnt talk much, just ate in comfortable silence, scraping our plates clean. He texted me a week later asking for the recipe, and I knew it wasnt just about the food.

Ingredients

• Spaghetti or fettuccine: Use whatever shape you love, but something long works best because the sauce coats each strand beautifully and twirling it feels right.
• Cooked chicken breast: Leftover roast chicken is perfect here, shredded by hand so it stays tender and soaks up all the flavors in the pan.
• Bacon or pancetta: This is where the smoky, salty magic happens, and I always cook it until the edges are crisp and golden.
• Eggs: The backbone of the sauce, they create that creamy texture without any flour or heavy reductions.
• Parmesan cheese: Freshly grated is non-negotiable, the pre-shredded stuff just wont melt the same way.
• Heavy cream: Optional, but it gives you a little insurance against scrambled eggs if youre nervous about the technique.
• Garlic: Just two cloves, finely chopped, because you want the flavor to blend in rather than shout.
• Black pepper: Lots of it, freshly ground, because carbonara should have a gentle bite that wakes up your palate.
• Parsley: A handful of chopped fresh parsley at the end makes everything look and taste brighter.

Instructions

Boil the pasta:

Cook your spaghetti in a big pot of salted water until its just al dente, with a slight chew in the center. Before you drain it, scoop out half a cup of that starchy pasta water because youll need it to loosen the sauce later.

Crisp the bacon:

Heat your skillet over medium heat and add the diced bacon, letting it sizzle and render until the edges turn crisp and golden. Toss in the garlic for just a minute until it smells sweet and nutty, then stir in the shredded chicken to warm it through before taking the pan off the heat.

Whisk the sauce:

In a bowl, beat together the eggs, Parmesan, cream if youre using it, and plenty of black pepper until everything is smooth and pale. This mixture will transform into a silky coating once it meets the hot pasta.

Combine everything:

Add the drained pasta to the skillet with the bacon, garlic, and chicken, tossing it all together so the pasta picks up every bit of flavor. Pour the egg mixture over the top and toss quickly and constantly off the heat, adding splashes of reserved pasta water until the sauce turns creamy and clings to each strand without scrambling.

Serve immediately:

Divide the pasta among bowls and top with extra Parmesan and a sprinkle of chopped parsley. Carbonara waits for no one, so eat it while its hot and glossy.

Save

There was a rainy Sunday afternoon when I taught my nephew how to make this. He was skeptical about the egg technique, certain wed ruin it, but when the sauce came together he looked up with this huge grin. We ate straight from the pan, standing at the stove, and he told me it was better than any restaurant.

Choosing Your Pasta

Spaghetti is classic, but fettuccine gives you more surface area for the sauce to cling to, which I love on nights when I want every bite to feel extra lush. Ive even used linguine or bucatini when thats what I had in the cupboard, and it always works. Just avoid anything too delicate like angel hair because it can clump together under the weight of the sauce.

Making It Lighter

If you want to dial back the richness, skip the cream entirely and let the eggs and Parmesan do all the work, which is actually closer to how carbonara is made in Rome. You can also swap turkey bacon for regular bacon, though youll lose a bit of that deep smoky flavor. I sometimes use half the Parmesan and add a squeeze of lemon at the end for brightness, which keeps things feeling less heavy.

What to Serve Alongside

This pasta is rich enough to stand on its own, but I usually pair it with a simple arugula salad dressed with lemon juice and olive oil to cut through the creaminess. Garlic bread feels like overkill, but a crusty baguette for mopping up any sauce left in the bowl is always welcome. A crisp white wine like Pinot Grigio or Sauvignon Blanc balances everything beautifully.

• Keep a green salad light and lemony so it refreshes your palate between bites.
• Serve with crusty bread if you cant resist soaking up every last bit of sauce.
• Pour a chilled white wine to contrast the richness and bring out the Parmesan.

Save

This dish has become my answer to tired weeknights and last-minute dinner guests, proof that comfort food doesnt have to be complicated. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like a warm hug in a bowl.

Recipe FAQs

→ Can I use raw chicken instead of pre-cooked?

Yes, cube raw chicken breast and cook it in the skillet before adding bacon. This takes about 8-10 minutes. Ensure it reaches 165°F (74°C) for food safety.

→ Why is my sauce scrambled instead of creamy?

The heat was too high when adding the egg mixture. Always remove the skillet from heat before tossing the eggs in, and add reserved pasta water gradually to temper the mixture and create a silky sauce.

→ Is heavy cream traditional in carbonara?

No, authentic carbonara relies solely on eggs for creaminess. Heavy cream is optional and more common in American interpretations. The starch from pasta water and egg yolks create the silky coating.

→ Can I make this ahead of time?

Carbonara is best served immediately while hot. However, you can prepare ingredients in advance—cook pasta, crisp bacon, and whisk the egg mixture separately, then combine just before serving.

→ What's the best pasta shape for this dish?

Spaghetti and fettuccine work beautifully as the flat or round surfaces hold the creamy sauce well. Avoid very small or short pasta shapes that don't coat evenly.

→ Can I substitute bacon with other proteins?

Pancetta is the traditional choice, but guanciale (cured pork jowl) is most authentic. Turkey bacon works for lighter versions, or use prosciutto for a different flavor profile.