How to Make Chicken Carbonara

Craving a restaurant-quality pasta dish that you can make at home? Traditional carbonara can be intimidating, especially when trying to avoid scrambling the eggs. Many recipes call for heavy cream, which can make the dish feel overly rich.

It’s frustrating when your homemade pasta dishes don’t turn out as expected, especially after investing time and effort. The fear of ending up with scrambled eggs instead of a smooth, creamy sauce can be daunting. Additionally, finding a balance between richness and flavor without using cream can be challenging.

Enter Chicken Carbonara: a delicious, creamy pasta dish that’s simple to make at home. This recipe avoids the pitfalls of traditional carbonara by using a foolproof method to achieve a silky sauce without cream. Perfect for novice cooks, this version of carbonara will give you confidence in the kitchen and impress your dinner guests.

Ingredients

• 1 large chicken breast
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 14 ounces (400 grams) spaghetti (or fettuccine, linguine, or pappardelle)
• 3 large eggs
• 50 grams (1/2 cup) grated pecorino cheese
• 25 grams (1/4 cup) grated parmesan cheese
• 2 tbsp unsalted butter
• 100 grams (3.5 ounces) diced pancetta
• 2 cloves minced garlic
• Grated parmesan cheese and black pepper for serving

Instructions

1. Prepare the Chicken

1. Place the chicken breast flat on a board and slice in half through the middle to create two equal-sized thin fillets.
2. Dust the chicken with 1/4 tsp each of salt and black pepper.
3. Add 1 tbsp of olive oil to a large frying pan over medium to high heat.
4. Cook the chicken for 5-6 minutes, turning once, until golden brown and cooked through.
5. Remove from the pan, place on a chopping board to rest for a few minutes, then slice into strips.

2. Cook the Pasta

1. Bring a large pan of lightly salted water to a boil.
2. Add 14 ounces (400 grams) of spaghetti and return to the boil.
3. Simmer for 10 minutes until cooked.

3. Prepare the Sauce

1. While the pasta is cooking, mix together 3 large eggs, 50 grams (1/2 cup) grated pecorino cheese, and 25 grams (1/4 cup) grated parmesan cheese in a bowl.
2. Place 2 tbsp of unsalted butter into the frying pan used for the chicken and heat over medium heat until the butter melts.
3. Add 100 grams (3.5 ounces) of diced pancetta and fry for 3-4 minutes until starting to crisp up.
4. Add 2 cloves of minced garlic and cook for a further 30 seconds.

4. Combine Everything

1. Transfer the cooked pasta to the frying pan using tongs. The starchy water dripping into the pan will help create a smooth sauce.
2. Add the sliced chicken to the pan.
3. Toss the spaghetti in the pan over the heat for a minute.
4. Turn off the heat and add a splash of reserved pasta water to the pan.
5. Slowly pour in the cheese and egg mixture while constantly lifting and lowering the pasta with tongs to coat it.
6. Add more pasta water if needed to achieve a creamy sauce.

Serve

1. Divide the pasta between bowls.
2. Sprinkle with grated parmesan cheese and black pepper before serving.

And that’s how you make a lovely, silky, creamy Chicken Carbonara. It’s a bit of a change from traditional carbonara but really tasty and ready in 25 minutes.

Conclusion

Chicken Carbonara is a delightful twist on the classic carbonara, offering a creamy and satisfying dish without the need for heavy cream. With tender chicken, crispy pancetta, and perfectly cooked spaghetti, this recipe is both simple and impressive. By following these easy steps, you can create a restaurant-quality meal in your own kitchen, ideal for any occasion. Enjoy the rich flavors and creamy texture of this comforting dish, knowing you’ve mastered a timeless favorite.