Ingredients
- Chicken breasts: 1.5 lbs, cut into bite-sized pieces
- Spaghetti: 1 lb
- Pancetta or bacon: 4 oz, diced
- Eggs: 3 large
- Parmesan cheese: 1 cup, grated
- Heavy cream: 1/2 cup
- Garlic: 2 cloves, minced
- Black pepper: 1 tsp, freshly ground
Instructions
- Step 1: Cook spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta cooks, sauté the pancetta or bacon in a large skillet over medium heat until crispy. Remove to a plate, leaving the rendered fat in the pan.
- Step 3: Add the chicken to the skillet and cook until golden brown and cooked through. Add the minced garlic during the last minute of cooking and stir until fragrant.
- Step 4: In a large bowl, whisk together the eggs, Parmesan cheese, heavy cream, and black pepper.
- Step 5: Add the drained spaghetti to the skillet with the chicken and pancetta/bacon. Remove from heat.
- Step 6: Pour the egg mixture over the hot pasta and chicken. Toss quickly and continuously to coat the pasta evenly and cook the eggs with the residual heat. Add a little reserved pasta water at a time if needed to achieve a creamy sauce. Serve immediately, garnished with extra Parmesan cheese and black pepper.
Notes
- Reheat leftover carbonara gently in a skillet over low heat with a splash of milk to prevent the sauce from curdling.
- For an extra layer of flavor, try browning the chicken in brown butter instead of the pancetta fat.
- Serve with a simple green salad dressed with lemon vinaigrette to cut through the richness of the carbonara.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but note the sauce may thicken upon chilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American