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)

Description

A creamy, rich, and delicious pasta dish that’s perfect for any occasion! Chicken Carbonara combines tender chicken, crispy bacon, and al dente spaghetti tossed in a luxurious, cheesy sauce. This Italian classic will quickly become a family favorite with its simplicity and irresistible flavor. Perfect for a hearty dinner or a special get-together.

Ingredients

Units Scale

Chicken

1 pound thick cut bacon slices, diced (or pancetta)
2 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper

Pasta

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)

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Instructions

Cook the Bacon
In a large saucepan, cook the diced thick-cut bacon (or pancetta) over medium heat until it becomes crisp, about 7 to 10 minutes. Stir occasionally to ensure even cooking. Once done, drain the excess fat, reserving 2 tablespoons of the grease in the same skillet for later use.
Cook the Chicken
Season the boneless, skinless chicken breasts with salt and black pepper. In the same skillet with the reserved bacon grease, cook the chicken for 5 to 7 minutes on each side, ensuring it reaches an internal temperature of 165°F. Remove the cooked chicken from the skillet and either dice or shred it as desired.
Cook the Spaghetti
Bring a large pot of water to a boil and season it generously with salt. Add the spaghetti and cook according to the package directions until al dente. Once the pasta is cooked, reserve 1 1/2 cups of the pasta water and set it aside before draining the spaghetti.
Prepare the Egg Mixture
In a mixing bowl, whisk together the egg yolks, whole eggs, and 1 cup of grated pecorino romano cheese until smooth and well combined.
Combine Ingredients
Toss the drained spaghetti with the cooked bacon and the diced or shredded chicken. Pour the egg mixture over the pasta, add the reserved pasta water gradually, and toss together for about 2 minutes. The heat from the pasta will gently cook the eggs, creating a creamy sauce.
Serve and Garnish
Serve the Chicken Carbonara hot, topped with the remaining grated cheese, freshly ground black pepper, and optional fresh parsley for garnish.

Notes

For a more authentic flavor, use guanciale instead of bacon or pancetta if you can find it.
Use freshly grated pecorino romano cheese for the best flavor and texture.
Be sure to temper the egg mixture by tossing it with hot pasta off the heat to avoid scrambling the eggs.
Reserve enough pasta water to ensure the sauce reaches your desired consistency.

Nutrition

Serving Size: 1 serving
Calories: 670
Sugar: 3g
Sodium: 980mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 3g
Protein: 38g
Cholesterol: 210mg