Creamy Chicken Carbonara Pasta (Printable)

Creamy Italian pasta with tender chicken, crispy bacon, and rich Parmesan-egg sauce. Ready in just 35 minutes.

# Ingredient List:

→ Pasta

01 - 12 oz spaghetti or fettuccine

→ Proteins

02 - 7 oz cooked chicken breast, shredded
03 - 5 oz bacon or pancetta, diced

→ Sauce

04 - 3 large eggs
05 - 2 oz grated Parmesan cheese
06 - 1/4 cup heavy cream, optional
07 - Salt and freshly ground black pepper to taste

→ Aromatics

08 - 2 cloves garlic, finely chopped

→ Garnish

09 - Extra grated Parmesan cheese for serving
10 - Fresh parsley, chopped, optional

# How-To Steps:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat a large skillet over medium heat. Add bacon and cook until crisp, about 5 minutes. Add garlic and sauté for 1 minute until fragrant. Stir in shredded chicken to warm through. Remove from heat.
03 - In a bowl, whisk together eggs, grated Parmesan, cream if using, and a generous amount of black pepper.
04 - Add drained pasta to the skillet with bacon, garlic, and chicken, tossing to combine.
05 - Pour egg-Parmesan mixture over pasta, tossing quickly and continuously off the heat to create a creamy sauce. Add reserved pasta water gradually until sauce reaches desired consistency.
06 - Serve immediately, topped with extra Parmesan and chopped parsley if desired.

# Expert Advice:

01 -
  • It feels fancy but comes together faster than ordering takeout, and uses ingredients you probably already have.
  • The sauce is creamy without being heavy, and the bacon adds a smoky edge that makes every bite interesting.
  • Leftovers reheat surprisingly well if you add a splash of milk or pasta water to bring the sauce back to life.
02 -
  • Always toss the pasta with the egg mixture off the heat, otherwise you will end up with scrambled eggs instead of a smooth sauce.
  • Reserve more pasta water than you think you need, it is the easiest way to rescue a sauce that has gotten too thick or clumpy.
  • Let the skillet cool for about thirty seconds after cooking the bacon before adding the pasta, this small pause makes all the difference.
03 -
  • Use a skillet large enough to toss the pasta comfortably, a cramped pan makes it harder to coat everything evenly.
  • Warm your serving bowls with hot water before plating so the carbonara stays hot longer at the table.
  • If you are nervous about the eggs, temper them by whisking in a spoonful of hot pasta water before adding the mixture to the skillet.
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