Creamy Italian Chicken Carbonara

My roommate burst into the kitchen one evening insisting we needed comfort food immediately. I had leftover roasted chicken, some bacon in the fridge, and a box of spaghetti. That spontaneous experiment turned into this creamy, indulgent carbonara that has since become our go-to when life feels overwhelming. The way the eggs coat every strand of pasta without scrambling feels like a small miracle every single time.

I made this for my parents anniversary dinner last spring. My dad, who usually critiques everything, went silent after the first bite. He looked up and said it reminded him of a trattoria in Rome from decades ago. Watching him twirl another forkful with that faraway smile made all the whisking and tossing worth it.

Ingredients

• Spaghetti or fettuccine (350 g): Choose a pasta that holds sauce well, and always cook it one minute shy of the package time since it finishes cooking in the skillet with the sauce.
• Cooked chicken breast, shredded (200 g): Rotisserie chicken works beautifully here, or poach your own if you have time, the key is keeping it moist and tender.
• Bacon or pancetta, diced (150 g): Pancetta adds authentic Italian flavor, but thick-cut bacon gives a smokier, heartier bite that I actually prefer.
• Large eggs (3): Room temperature eggs blend more smoothly into the sauce and reduce the risk of scrambling when you toss everything together.
• Grated Parmesan cheese (60 g): Freshly grated makes all the difference, the pre-shredded stuff has anti-caking agents that prevent it from melting into that luscious creaminess.
• Heavy cream (60 ml, optional): Not traditional, but it gives you a little insurance against scrambled eggs if youre new to carbonara.
• Salt and black pepper: Carbonara lives and dies by the pepper, so use freshly cracked and be generous.
• Garlic, finely chopped (2 cloves): Just a quick sauté releases its sweetness without overpowering the delicate egg sauce.
• Extra Parmesan and parsley for garnish: A final sprinkle of cheese and a touch of green make it look as good as it tastes.

Instructions

Boil the pasta:

Bring a large pot of heavily salted water to a rolling boil and cook the spaghetti until just al dente. Before draining, scoop out half a cup of the starchy pasta water, it will help loosen the sauce later.

Crisp the bacon:

In a large skillet over medium heat, cook the diced bacon until the edges turn golden and crispy, then add the garlic and let it sizzle for just a minute. Toss in the shredded chicken to warm it through, then take the skillet off the heat.

Whisk the egg mixture:

In a bowl, beat together the eggs, Parmesan, cream if using, and a generous amount of black pepper until smooth and slightly frothy. This is your sauce base, so make sure everything is well combined.

Combine pasta and proteins:

Add the drained pasta directly into the skillet with the bacon, garlic, and chicken, tossing everything together so the pasta picks up all those savory drippings.

Create the creamy sauce:

Off the heat, pour the egg mixture over the pasta and toss rapidly and continuously so the residual heat cooks the eggs into a silky coating instead of scrambling them. Gradually add splashes of reserved pasta water until the sauce reaches a glossy, creamy consistency.

Serve immediately:

Plate the carbonara while its still steaming, then finish with extra Parmesan and a scattering of fresh parsley if you like.

Save

One rainy Saturday, my neighbor came over heartbroken and I made this without saying much. We ate in silence, and halfway through her bowl, she started talking. Sometimes the best thing you can offer someone is a warm plate and a quiet kitchen. That night, this carbonara became more than dinner, it became comfort in its purest form.

Choosing Your Pasta

Spaghetti is classic, but fettuccine holds onto the creamy sauce a bit better because of its wider surface. I have also used linguine and bucatini with excellent results. The important thing is to use a long noodle that lets you twirl and get a little bit of everything in each bite.

Making It Lighter

You can skip the heavy cream entirely for a more traditional carbonara, the eggs and Parmesan alone will give you plenty of richness. If you want to cut calories further, swap turkey bacon for regular bacon and use half the cheese. It will still be delicious, just a bit less indulgent.

Storing and Reheating

Carbonara is truly best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently in a skillet over low heat with a splash of milk or cream to bring the sauce back to life. Microwaving tends to dry it out, so stovetop is the way to go.

• Add a drizzle of olive oil when reheating to prevent sticking.
• Toss in a handful of fresh spinach or peas to brighten up day-old pasta.
• If the sauce seems too thick, a tablespoon of warm water or broth will loosen it right up.

Save

This chicken carbonara has earned its place in my weekly rotation because it feels special without demanding perfection. Every time I make it, I am reminded that the best meals are the ones that bring people together, even on the most ordinary nights.

Recipe FAQs

→ Why is the pasta removed from heat when adding the egg mixture?

Removing the pasta from heat prevents the eggs from scrambling. The residual heat from the hot pasta cooks the eggs gently, creating a creamy sauce instead of cooked egg pieces.

→ Can you make carbonara without cream?

Yes, traditional carbonara relies solely on eggs and Parmesan to create a silky sauce. The cream is optional and adds extra richness, but the eggs alone produce an authentic, luxurious texture.

→ What's the purpose of reserved pasta water?

Pasta water contains starch that helps emulsify the sauce and achieve the desired consistency. Add it gradually while tossing to create a creamy coating rather than a heavy sauce.

→ Can you substitute ingredients in this dish?

Yes, you can swap bacon for pancetta or turkey bacon for a lighter version. Chicken can be replaced with ham or prosciutto. Use any long pasta like linguine or bucatini if spaghetti isn't available.

→ How do you achieve the perfect sauce consistency?

The key is temperature control and gradual pasta water addition. Keep everything moving with quick tossing, and add pasta water slowly until the sauce coats the pasta without becoming runny.

→ What wine pairs well with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the rich, creamy sauce beautifully. The acidity cuts through the richness and cleanses the palate between bites.