Ingredients
- Chicken breasts, boneless, skinless: 1.5 lbs
- Spaghetti pasta: 1 lb
- Pancetta or bacon, diced: 4 oz
- Eggs: 3 large
- Egg yolks: 2 large
- Parmesan cheese, grated: 1 cup
- Black pepper, freshly ground: 1 tsp
- Garlic cloves, minced: 2 cloves
Instructions
- Step 1: Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While pasta is cooking, dice the chicken into bite-sized pieces. Season generously with salt and pepper. Cook the pancetta or bacon in a large skillet over medium heat until crispy. Remove to a plate lined with paper towels, reserving about 2 tablespoons of the rendered fat in the skillet.
- Step 3: Add the chicken to the skillet with the reserved bacon fat and cook until golden brown and cooked through. Remove from skillet and set aside.
- Step 4: In a large bowl, whisk together the eggs, egg yolks, Parmesan cheese, and black pepper until well combined.
- Step 5: Add the cooked pasta to the skillet. Remove the skillet from heat and quickly pour the egg mixture over the hot pasta, tossing constantly to coat. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
- Step 6: Stir in the cooked chicken and bacon. Serve immediately, garnished with extra Parmesan cheese and black pepper, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days, but be aware the sauce will thicken.
- When reheating, add a splash of milk or cream to the carbonara while gently warming it in a pan to restore its creamy texture.
- For an extra touch of freshness, garnish with chopped parsley or chives alongside the Parmesan and pepper.
- Chef's secret: Temper the egg mixture by slowly whisking in a ladleful of hot pasta water before adding it to the pasta to prevent scrambling!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American