The Ultimate Chicken Carbonara
Creamy, crispy, and ready in 30 minutes. This foolproof chicken carbonara recipe skips the heavy cream and uses a traditional egg and cheese emulsion for a restaurant-quality meal.
Equipment
- Large Skillet
- Large Pasta Pot
- Tongs
Ingredients
Main Ingredients
- 1 lb spaghetti, linguine, or rigatoni bronze-die extruded preferred
- 6 oz guanciale or pancetta chopped into small cubes
- 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
- 1 cup Pecorino Romano freshly grated
- 0.5 cup Parmigiano Reggiano freshly grated
- 3 whole eggs room temperature
- 2 egg yolks room temperature
- 1 tbsp black pepper freshly cracked
- 1 pinch salt for pasta water and chicken
Instructions
- Phase 1: Prep Work - Bring a large pot of heavily salted water to a boil. In a medium bowl, whisk together the eggs, egg yolks, Pecorino Romano, Parmigiano Reggiano, and black pepper until it forms a thick paste. Chop the pork and chicken, seasoning the chicken lightly with salt.
- Phase 2: Cooking the Base - Drop the pasta into the boiling water and set a timer for one minute less than al dente. Place the chopped pork in a cold skillet over medium-low heat to render the fat. Once crispy, remove the pork with a slotted spoon. Turn heat to medium-high, add the seasoned chicken to the pork fat, and sear for 3 minutes. Toss and cook until internal temp reaches 165°F.
- Phase 3: Finishing Touches - Transfer the cooked pasta directly into the skillet with the chicken using tongs. Do not drain the pasta water! Toss pasta and chicken together.
- Crucial Step - Remove the skillet completely off the heat. Pour the egg and cheese paste over the pasta. Toss vigorously and continuously, adding a splash of hot pasta water (about 1/4 cup). Keep tossing until a thick, glossy cream forms. Fold the crispy pork back in and serve immediately.
Notes
Expert Tip: The skillet must be completely removed from the heat source before the eggs touch the pan to prevent scrambling. The heat of the freshly boiled noodles is enough to cook the eggs safely.