Can I use bacon instead of pancetta?

Absolutely! While pancetta is traditional and has a milder, more delicate flavor, bacon works beautifully and adds a smoky element that many people prefer.

Are raw eggs safe to eat in carbonara?

The eggs aren't technically raw – they're gently cooked by the heat of the pasta and the warm pan. However, if you're concerned, you can use pasteurized eggs or the cream version for extra peace of mind.

What can I serve with chicken carbonara?

Keep it simple! A crisp Caesar salad, garlic bread, and a glass of Pinot Grigio or Chardonnay complement the rich flavors perfectly without competing.

How do I store leftover carbonara?

Carbonara is definitely best fresh, but leftovers will keep in the fridge for 2-3 days. Warm it up slowly, adding a little cream or pasta water to bring back the creamy consistency.

Can I make this ahead of time?

While carbonara is meant to be served immediately, you can prep all your ingredients in advance. Cook the pancetta and chicken, grate the cheese, and have everything ready to go for quick assembly.

Best Chicken Carbonara Recipe – Creamy, Easy, Guaranteed

Name: Best Chicken Carbonara Recipe – Creamy, Easy, Guaranteed
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb spaghetti or linguine; 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces; 6 oz pancetta or guanciale, diced; 4 large egg yolks; 1 whole egg; 1 cup freshly grated Pecorino Romano cheese; ½ cup freshly grated Parmigiano-Reggiano; 2 cloves garlic, minced; Freshly cracked black pepper; Salt for pasta water; 2 tablespoons olive oil; ½ cup heavy cream (for creamy version); 2 tablespoons butter (for creamy version)

Description

This foolproof chicken carbonara recipe delivers restaurant-quality results with silky, creamy sauce that never scrambles. Choose between traditional Roman-style or cream-enhanced versions, both featuring tender chicken, crispy pancetta, and perfectly cooked pasta in a rich, golden sauce.

Ingredients

Scale

1 lb spaghetti or linguine
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
6 oz pancetta or guanciale, diced
4 large egg yolks
1 whole egg
1 cup freshly grated Pecorino Romano cheese
½ cup freshly grated Parmigiano-Reggiano
2 cloves garlic, minced
Freshly cracked black pepper
Salt for pasta water
2 tablespoons olive oil
½ cup heavy cream (optional, for creamy version)

2 tablespoons butter (optional, for creamy version)

Instructions

Bring large pot of salted water to boil for pasta.
Heat skillet over medium heat, cook pancetta until crispy, 4-5 minutes. Remove, keep fat in pan.
Season chicken with salt and pepper, cook in pancetta fat until golden, 6-8 minutes. Add garlic last minute.
Whisk egg yolks, whole egg, and grated cheeses in large bowl with black pepper.
Cook pasta 1 minute less than package directions. Reserve 2 cups pasta water.
Add drained pasta to chicken and pancetta. Remove from heat.
Traditional: Slowly add egg mixture while tossing, gradually add pasta water until creamy.
Creamy version: Add cream and butter, then stir in egg mixture off heat.

Serve immediately with extra cheese and black pepper.

Notes

Always remove pan from heat before adding egg mixture to prevent scrambling
Use room temperature eggs for smoother mixing
Pasta water is crucial for proper sauce consistency
Fresh grated cheese melts better than pre-grated

Best served immediately while hot

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course, Pasta
Method: Stovetop, Sautéing
Cuisine: Italian, Italian-American

Nutrition

Serving Size: 1 cup (approximately 300g)
Calories: 685
Sugar: 3g
Sodium: 1,240mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 42g
Cholesterol: 285mg

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