Chicken Carbonara

5 from 3 votes

Chicken Carbonara is full of indulgent bacon flavor and smothered in a cheesy egg sauce with juicy tender chicken added in. This easy pasta is ready in 30 minutes!

Prep Time5

Cook Time25

Total Time30

Course: Main Dish

Cuisine: Italian

Keyword: Chicken Carbonara

Servings: servings

Author: Rachel Farnsworth

Ingredients

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 , to garnish (optional)

Instructions

In a large saucepan, cook 1 pound thick cut bacon slices (or pancetta) over medium heat until crisp, about 7 to 10 minutes, stirring occasionally. Drain fat from bacon, reserving 2 tablespoons of the grease in the skillet.
Season 2 boneless skinless chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add chicken breasts to skillet directly in the bacon grease. Cook for 5 to 7 minutes per side, until chicken reaches an internal temperature of 165 degrees Fahrenheit. Remove from pan and either dice or shred.
Bring a large pot of water to a boil and season with 1 tablespoon salt. Cook 1 pound spaghetti according to package directions. Reserve 1 1/2 cups of the pasta water before draining.
In a mixing bowl, whisk together 4 large egg yolks, 2 whole eggs, and 1 cup of the grated pecorino romano cheese.
Toss drained pasta with cooked bacon, and diced or shredded chicken. Pour egg mixture in, along with reserved pasta water and toss together with pasta 2 minutes.
Serve hot topped with remaining cheese, freshly ground pepper, and parsley to garnish.

Nutrition