Creamy Italian Chicken Carbonara (Printable)

Tender chicken, crispy bacon, and creamy Parmesan-egg sauce tossed with pasta for an indulgent Italian comfort meal.

# Ingredient List:

→ Pasta

01 - 12 oz spaghetti or fettuccine

→ Proteins

02 - 7 oz cooked chicken breast, shredded
03 - 5 oz bacon or pancetta, diced

→ Sauce

04 - 3 large eggs
05 - 2 oz grated Parmesan cheese
06 - 1/4 cup heavy cream (optional)
07 - Salt and freshly ground black pepper to taste

→ Aromatics

08 - 2 cloves garlic, finely chopped

→ Garnish

09 - Extra grated Parmesan cheese for serving
10 - Fresh parsley, chopped (optional)

# How-To Steps:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat a large skillet over medium heat. Add bacon or pancetta and cook until crisp, approximately 5 minutes. Add garlic and sauté for 1 minute until fragrant. Stir in shredded chicken to warm through. Remove from heat.
03 - In a bowl, whisk together eggs, grated Parmesan, cream if using, and a generous amount of black pepper.
04 - Add drained pasta to the skillet with bacon, garlic, and chicken, tossing to combine.
05 - Pour egg-Parmesan mixture over pasta, tossing quickly and continuously off the heat to create a creamy sauce. Add reserved pasta water gradually until sauce reaches desired consistency.
06 - Serve immediately, topped with extra Parmesan and chopped parsley if desired.

# Expert Hints:

01 -
  • It feels indulgent but comes together in less time than it takes to watch a sitcom episode.
  • The creamy sauce happens without flour or fuss, just eggs and cheese doing their magic.
  • Leftover chicken transforms into something special instead of another boring weeknight repeat.
  • Every bite has that perfect balance of salty bacon, tender pasta, and sharp Parmesan.
02 -
  • Take the skillet completely off the heat before adding the eggs or you will end up with scrambled eggs instead of a creamy sauce.
  • The pasta water is not just for thinning, its starch helps emulsify the sauce and makes everything come together like magic.
  • Do not skip reserving that pasta water, I have learned the hard way that trying to fix a thick sauce with tap water just does not work.
03 -
  • Warm your serving bowls in a low oven so the pasta stays hot longer and the sauce does not seize up on contact.
  • Grate your Parmesan on the finest side of the grater so it melts into the sauce instantly instead of clumping.
  • If you are nervous about the eggs, temper them by whisking in a spoonful of hot pasta water before adding them to the skillet.
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