Chicken Carbonara (Without the Bacon)
Silky egg and Parmesan sauce clings to pasta and tender chicken, no pork required.
Dietary
Nut free, Halal
Allergens
Dairy, Eggs, Wheat
This version swaps out the traditional pancetta or bacon for seared chicken breast, letting garlic and cracked black pepper carry the savory notes instead. The eggs and Parmesan whisk into a creamy sauce using nothing but starchy pasta water and residual heat, so it stays glossy rather than scrambled. It comes together in about half an hour, making it a solid weeknight dinner.
Ingredients
- 12 ounces spaghetti
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 4 large eggs
- 1 cup finely grated Parmesan cheese, plus more for serving
- 1 teaspoon freshly cracked black pepper, plus more for serving
- 1 teaspoon kosher salt, plus more for pasta water
- 2 tablespoons fresh parsley, chopped, for garnish
Method
-
Bring a 6-quart pot of water to a boil and salt it generously.
-
Season chicken pieces with salt and pepper.
-
In a bowl, whisk together the eggs, Parmesan, and 1 teaspoon black pepper until smooth. Set aside.
-
Add the spaghetti to the boiling water and cook until al dente, about 10 minutes.
-
While the pasta cooks, heat olive oil in a 9-inch skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes.
-
Add the minced garlic to the skillet and cook until fragrant, about 1 minute.
-
Reserve 1 cup of pasta water, then drain the spaghetti.
-
Remove the skillet from heat and add the drained pasta to the chicken, tossing to combine.
-
Working quickly, pour the egg and Parmesan mixture over the pasta, tossing constantly with tongs to coat every strand and create a creamy sauce. Add reserved pasta water a few tablespoons at a time until the sauce is silky.
-
Season with additional salt and pepper to taste, garnish with parsley and extra Parmesan, and serve immediately.
Rate this recipe
Chicken Carbonara (Without the Bacon)
This version swaps out the traditional pancetta or bacon for seared chicken breast, letting garlic and cracked black pepper carry the savory notes instead. The eggs and Parmesan whisk into a creamy sauce using nothing but starchy pasta water and residual heat, so it stays glossy rather than scrambled. It comes together in about half an hour, making it a solid weeknight dinner.
30 min 4 servings 560 cal
Ingredients
- 12 ounces spaghetti
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 4 large eggs
- 1 cup finely grated Parmesan cheese, plus more for serving
- 1 teaspoon freshly cracked black pepper, plus more for serving
- 1 teaspoon kosher salt, plus more for pasta water
- 2 tablespoons fresh parsley, chopped, for garnish
Method
- 1
Bring a 6-quart pot of water to a boil and salt it generously.
- 2
Season chicken pieces with salt and pepper.
- 3
In a bowl, whisk together the eggs, Parmesan, and 1 teaspoon black pepper until smooth. Set aside.
- 4
Add the spaghetti to the boiling water and cook until al dente, about 10 minutes.
- 5
While the pasta cooks, heat olive oil in a 9-inch skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes.
- 6
Add the minced garlic to the skillet and cook until fragrant, about 1 minute.
- 7
Reserve 1 cup of pasta water, then drain the spaghetti.
- 8
Remove the skillet from heat and add the drained pasta to the chicken, tossing to combine.
- 9
Working quickly, pour the egg and Parmesan mixture over the pasta, tossing constantly with tongs to coat every strand and create a creamy sauce. Add reserved pasta water a few tablespoons at a time until the sauce is silky.
- 10
Season with additional salt and pepper to taste, garnish with parsley and extra Parmesan, and serve immediately.