Can I use Parmesan instead of Pecorino Romano?

Absolutely! While Pecorino has a sharper, saltier flavor that's traditional in carbonara, Parmesan works beautifully too. You can also use a combination of both cheeses for a more complex flavor profile. Just make sure to adjust the salt accordingly as Pecorino is naturally saltier.

Why did my egg sauce turn lumpy instead of creamy?

The most common reason for a lumpy sauce is that the eggs started to cook too quickly. The key is to remove the pan from heat before adding the egg mixture and to keep tossing constantly. The residual heat from the pasta should be enough to create a silky sauce without scrambling the eggs. Adding the reserved pasta water also helps moderate the temperature.

Can I make this dish without bacon?

While the bacon adds signature smoky flavor to carbonara, you can substitute with pancetta (Italian cured pork) for a more authentic approach. For a non-pork version, smoked turkey or even well-seasoned mushrooms can provide umami flavor. You'll need to add some olive oil to replace the missing bacon fat.

Is it safe to eat the eggs in this recipe since they aren't fully cooked?

The residual heat from the pasta does cook the eggs, but not to a fully solid state (that's what gives carbonara its creamy texture). If you're concerned about consuming eggs that aren't fully cooked, you can use pasteurized eggs, which have been heat-treated to kill bacteria while still remaining liquid.

Chicken Carbonara Recipe

Name: Chicken Carbonara Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound thick cut bacon slices, diced (or pancetta); 2 boneless skinless chicken breasts; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon salt; 1 pound spaghetti; 4 large egg yolks; 2 whole eggs; 1 1/2 cups grated pecorino romano cheese, divided; 1/2 teaspoon black pepper; 2 tablespoons chopped fresh parsley (optional, for garnish)

This Chicken Carbonara is a luxurious twist on the classic Italian dish that transforms simple ingredients into a creamy, indulgent meal. With crispy bacon, tender chicken, and a silky egg sauce coating perfectly cooked spaghetti, this recipe delivers restaurant-quality flavor in just 30 minutes – making it the ultimate weeknight dinner solution when you want something special without the fuss.

Why You’ll Love This Recipe

Quick and Satisfying: From start to finish in 30 minutes – perfect for those evenings when you want something impressive but don’t have hours to spend in the kitchen.
Rich and Comforting: The combination of crispy bacon, tender chicken, and that signature silky carbonara sauce creates the ultimate comfort food experience.
Impressive Result: This recipe consistently delivers that “wow” factor, making everyday dinners feel special or impressing dinner guests with minimal effort.
One-Pan Wonder: Most of the magic happens in a single pan, meaning less cleanup and more time to enjoy your delicious creation.

Ingredients You’ll Need

Bacon: The backbone of authentic carbonara flavor. Thick-cut gives you substantial bites of smoky goodness throughout the dish. The rendered fat also becomes a key flavor component.
Chicken breasts: Adds hearty protein that complements the rich sauce beautifully. The chicken absorbs the bacon flavor as it cooks in the reserved grease.
Spaghetti: The traditional pasta shape for carbonara – its long strands perfectly capture and hold the silky sauce. The pasta water becomes crucial for creating the perfect sauce consistency.
Egg yolks and whole eggs: The magic ingredient that creates that luxurious, creamy sauce without using any actual cream. They thicken when combined with hot pasta to create that signature silky texture.
Pecorino Romano cheese: Sharper and more intense than Parmesan, it adds complexity and depth to the sauce. Always grate it fresh for the best flavor and melting quality.
Salt and black pepper: Simple seasoning that enhances all the other flavors. Freshly ground black pepper is particularly important in authentic carbonara.
Fresh parsley: Adds a pop of color and fresh flavor that balances the richness of the dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make It Lighter

Swap regular pasta for whole wheat spaghetti or zucchini noodles and use turkey bacon instead of pork bacon for a lighter version that still delivers on flavor.

Vegetable Boost

Add green peas, asparagus tips, or sautéed mushrooms for extra nutrition and color. Toss them in right before adding the egg mixture.

Spice It Up

Incorporate red pepper flakes or a dash of cayenne for a warming kick that cuts through the richness of the sauce.

Seafood Twist

Replace chicken with sautéed shrimp for an elegant seafood carbonara that’s perfect for special occasions.

How to Make Chicken Carbonara

Step 1: Cook the Bacon

Dice the thick-cut bacon and cook it in a large saucepan over medium heat until perfectly crisp, about 7-10 minutes. Drain most of the fat but save 2 tablespoons in the pan – this is liquid gold that will flavor your chicken.

Step 2: Cook the Chicken

Season chicken breasts with salt and pepper, then cook them directly in the reserved bacon grease until they reach 165°F inside, about 5-7 minutes per side. The chicken will absorb all that wonderful bacon flavor. Once cooked, dice or shred it based on your preference.

Step 3: Prepare the Pasta

Bring a large pot of generously salted water to a boil and cook the spaghetti according to package directions. Before draining, reserve 1½ cups of pasta water – this starchy liquid is crucial for creating the perfect sauce consistency.

Step 4: Create the Sauce Base

In a mixing bowl, whisk together the egg yolks, whole eggs, and 1 cup of grated Pecorino Romano cheese until well combined. This mixture will become your creamy sauce without using any actual cream.

Step 5: Combine and Create Magic

Toss the drained pasta with the crispy bacon and chicken. Working quickly, pour in the egg mixture along with the reserved pasta water. Toss everything together for about 2 minutes – the residual heat will cook the eggs into a silky, glossy sauce that coats every strand of pasta.

Step 6: Serve and Garnish

Serve immediately while hot, topped with the remaining cheese, a generous crack of fresh black pepper, and a sprinkle of chopped parsley if desired.

Pro Tips for Making the Recipe

Temperature Control: The key to perfect carbonara is adding the egg mixture to hot (but not scorching) pasta off the heat – this creates silkiness without scrambling the eggs.
Work Quickly: Have all ingredients prepped and ready before you drain the pasta. Once drained, you need to work fast to create that perfectly emulsified sauce.
Pasta Water is Essential: Don’t skip reserving some pasta water. The starchy liquid helps create the perfect sauce consistency and prevents the dish from becoming dry.
High-Quality Ingredients: With so few ingredients, quality matters. Use the best bacon, freshly grated cheese (never pre-packaged), and farm-fresh eggs if possible.

How to Serve

Perfect Pairings

Serve this rich dish with a crisp green salad dressed with a simple vinaigrette to balance the creamy pasta. A glass of dry white wine like Pinot Grigio or a light-bodied red like Pinot Noir complements the flavors beautifully.

Bread Companion

A slice of garlic bread or crusty Italian bread is perfect for soaking up any remaining sauce on your plate.

Finishing Touches

A final grating of fresh Pecorino Romano and a twist of black pepper right at the table adds a restaurant-worthy presentation.

Make Ahead and Storage

Storing Leftovers

Store any leftover carbonara in an airtight container in the refrigerator for up to 2 days. The sauce may thicken considerably when chilled.

Reheating

Reheat gently in a skillet over medium-low heat with a splash of water to revive the creaminess of the sauce. Stirring frequently will help restore the silky texture.

Freezing

This dish is best enjoyed fresh as the egg-based sauce doesn’t freeze well. The texture changes significantly after freezing and thawing.

FAQs

Can I use Parmesan instead of Pecorino Romano?

Absolutely! While Pecorino has a sharper, saltier flavor that’s traditional in carbonara, Parmesan works beautifully too. You can also use a combination of both cheeses for a more complex flavor profile. Just make sure to adjust the salt accordingly as Pecorino is naturally saltier.
Why did my egg sauce turn lumpy instead of creamy?

The most common reason for a lumpy sauce is that the eggs started to cook too quickly. The key is to remove the pan from heat before adding the egg mixture and to keep tossing constantly. The residual heat from the pasta should be enough to create a silky sauce without scrambling the eggs. Adding the reserved pasta water also helps moderate the temperature.
Can I make this dish without bacon?

While the bacon adds signature smoky flavor to carbonara, you can substitute with pancetta (Italian cured pork) for a more authentic approach. For a non-pork version, smoked turkey or even well-seasoned mushrooms can provide umami flavor. You’ll need to add some olive oil to replace the missing bacon fat.
Is it safe to eat the eggs in this recipe since they aren’t fully cooked?

The residual heat from the pasta does cook the eggs, but not to a fully solid state (that’s what gives carbonara its creamy texture). If you’re concerned about consuming eggs that aren’t fully cooked, you can use pasteurized eggs, which have been heat-treated to kill bacteria while still remaining liquid.

Final Thoughts

This Chicken Carbonara recipe transforms simple ingredients into something truly magical. What I love most is how it manages to be both a comfort food classic and an impressive dinner party dish. There’s something deeply satisfying about twirling your fork through those silky strands of pasta, catching pieces of savory chicken and crispy bacon in each bite. Whether you’re cooking for your family on a Tuesday or hosting friends on the weekend, this dish delivers restaurant-worthy results with home kitchen simplicity. Give it a try – I promise it will earn a permanent spot in your recipe collection!