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Chicken Carbonara

A modern twist on the classic Italian carbonara, this chicken carbonara features a rich, creamy sauce, perfectly cooked pasta, and tender chicken for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian
Calories: 800
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces spaghetti or linguine Preferably made from Italian semolina wheat.
  • 2 pieces boneless chicken breasts Organic, free-range chicken is recommended.
  • 3 large eggs Farm-fresh, free-range, and at room temperature.
  • 1 cup Aged Parmesan cheese Grated fresh for better flavor.
  • 100 grams guanciale or crispy chicken pieces Adds richness and authenticity.
  • 2 cloves fresh garlic Minced for better flavor.
  • 2 tablespoons extra virgin olive oil Use high-quality oil for better taste.
  • 1 teaspoon freshly ground black pepper Adjust to taste.
  • to taste teaspoons salt For boiling pasta.

Method
 

Preparation
  1. Prepare all the ingredients by chopping the chicken into bite-sized pieces and mincing the garlic.
  2. Cook pasta in salted boiling water according to package instructions until al dente, then reserve some pasta water and drain.
  3. In a bowl, whisk together eggs and grated Parmesan cheese until well combined.
Cooking
  1. In a large skillet, heat the olive oil over medium heat and cook the chicken pieces until golden brown and cooked through.
  2. Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
  3. Remove the skillet from heat and add the hot pasta directly into the skillet with the chicken.
  4. Quickly mix in the egg and cheese mixture, stirring constantly until a creamy sauce forms. If needed, add reserved pasta water to reach desired consistency.
Serving
  1. Season with freshly ground black pepper and more grated Parmesan before serving.

Notes

Always prepare ingredients before starting to cook to make the process smoother. Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently to maintain sauce consistency.