Chicken Carbonara Recipe
My foolproof Chicken Carbonara gives you two recipes in one: a classic Italian-style carbonara or a creamy restaurant-style version! This recipe is incredibly flavorful without needing any pork, thanks to a perfect chicken sear. Plus, I'll teach you the can't-fail technique to get a silky sauce with no scrambled eggs.
Equipment
- A Large, Heavy-Bottomed Skillet (12-inch)
- A Large, Heatproof Mixing Bowl
- A Large Pot for Pasta
- A Whisk
- Tongs
Ingredients
- 1 pound 450g spaghetti
- 1 pound 450g boneless skinless chicken breasts, sliced into thin, bite-sized cutlets
- 3 large egg yolks
- 1 large whole egg
- ¾ cup freshly grated Pecorino Romano cheese plus more for serving
- ¾ cup freshly grated Parmigiano-Reggiano cheese
- 1 ½ teaspoons freshly cracked black pepper plus more to taste
- 2 large cloves garlic finely minced
- 2 tablespoons unsalted butter
- Kosher salt for the pasta water and chicken
- For the Creamy Restaurant-Style Path
- ½ cup heavy cream
Instructions
Path 1: The Authentic Italian Way (No Cream)
- Prep Your Station: Get a large pot of water on the boil. While it heats up, grab your large, heatproof bowl. Add the 3 egg yolks, the 1 whole egg, both grated cheeses (Pecorino and Parmesan), and a generous amount of freshly cracked black pepper. Whisk it all together until it forms a thick, uniform paste. Set it aside.
- Sear the Chicken Perfectly: Season your thin chicken cutlets on both sides with salt and pepper. Add the butter to your large skillet and heat it over medium-high heat. Once sizzling, lay the chicken in a single layer. Cook for 3-4 minutes per side, without moving it, until a deep golden-brown crust forms. Transfer the chicken to a plate, leaving all the brown bits (fond) in the skillet.
- Cook the Pasta: Salt your boiling water generously. Add the spaghetti and cook according to package directions until al dente. Before you drain, reserve at least 1 cup of the starchy pasta water.
- Wake Up the Skillet: About two minutes before the pasta is done, turn the heat on your skillet to low. Add the minced garlic and sauté for 30-60 seconds, stirring constantly, until aromatic. Turn the heat completely off.
- Temper & Toss: Ladle about a half-cup of the hot pasta water into your egg-and-cheese paste while whisking constantly. Use tongs to immediately transfer the hot pasta from the pot into the skillet. Add the seared chicken back in. Pour the tempered egg sauce all over the pasta.
- Create the Sauce: Toss everything together vigorously for 1-2 minutes off the heat. The residual heat will create a glorious, creamy sauce. If it looks too thick, add a splash of reserved pasta water until glossy. Serve immediately.
Path 2: The Creamy Restaurant-Style Way
- Create the Richer Sauce Base: While your pasta water comes to a boil, whisk together the 3 egg yolks, 1 whole egg, both cheeses, black pepper, AND the ½ cup of heavy cream in your large, heatproof bowl. Mix until smooth.
- Follow the Core Technique: Follow Steps 2, 3, and 4 from the Authentic Path above. This means you will still: sear the chicken, cook the pasta (reserving the water), and wake up the garlic in the skillet before turning the heat completely off.
- Bring It All Together (The Easy Way): Add the cooked chicken back to the skillet, followed by the hot, drained pasta. Pour the creamy egg mixture directly over the top. Toss vigorously with tongs for 1-2 minutes until the sauce is thick and luscious. Use reserved pasta water only if needed to adjust consistency. Serve immediately.
Notes
- How to Get a Perfect, Silky Sauce (No Scrambled Eggs!): The secret is twofold. First, temper your egg mixture by slowly whisking in hot pasta water before combining. Second, ALWAYS toss the pasta and sauce together with the skillet OFF the heat. The residual heat is plenty to cook the sauce safely.
- Fixing Sauce Consistency: If the sauce is too thick, toss in a splash of reserved pasta water until glossy. If it seems thin, just keep tossing for another 30 seconds; the starch will continue to thicken the sauce.
- Storing & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Do NOT freeze. To reheat, place pasta in a skillet over low heat with a splash of milk or cream. Toss gently until just warmed through to revive the sauce.