Creamy Chicken Bacon Carbonara
This is the ultimate Chicken Carbonara: the chicken sears right in the reserved bacon drippings instead of plain oil, so every bite is infused with carbonara flavor before the sauce even starts. Then comes the real deal—eggs, real Pecorino Romano (not Parmesan), and starchy pasta water whisked into a glossy, creamy sauce without a drop of cream.
Servings 6 servings
Ingredients
CHICKEN
- 2 medium chicken breasts (1 pound)
- 1/2 tsp EACH salt, onion powder, garlic powder
- 1/4 tsp EACH pepper, paprika
- 2 tablespoons unsalted butter
SAUCE
- 4 egg yolks at room temperature
- 2 whole eggs at room temperature
- 4 ounces finely freshly grated Pecorino Romano, NOT Parmesan
- 1/4 teaspoon red pepper flakes
- Freshly cracked pepper
Pasta
- 1 pound spaghetti
- 2 teaspoons salt
- 1 cup frozen petite peas optional
- 2 garlic cloves, minced
- 8 ounces thick-cut bacon, diced
For Serving
- Fresh parsley (optional)
Instructions
- Prep chicken: Slice the chicken in half through the equator to create four fillets. Cover them with plastic wrap and gently pound to an even thickness using a meat mallet or the side of a can. Season with the chicken spices. Set aside.
- Sauce: In a 4-cup or larger liquid measuring cup or medium mixing bowl, whisk the eggs, egg yolks, grated cheese, red pepper flakes, and plenty of freshly cracked pepper (about 50 turns); set aside.
- Boil pasta water: Add 2 quarts (8 cups) of water to a large Dutch oven (or stockpot wide enough to fit spaghetti). The water will be shallow because we want it to be very starchy. Cover and bring to a boil. Meanwhile:
- Cook bacon: Use a large sauté pan big enough to eventually hold all of the pasta, preferably non-stick or enameled like this one. Add the bacon pieces in an even layer (some will overlap), then heat over medium heat. Cook the bacon over medium heat, stirring occasionally, until browned and crispy. Use a slotted spatula to transfer the bacon to a paper towel-lined plate. Leave about 1-2 tablespoons of bacon drippings in the pan. Meanwhile:
- Cook pasta: Start cooking the pasta when the bacon is almost done, then cook the chicken. We're timing the pasta so it is done just after the chicken. Uncover the boiling pasta and stir in 2 teaspoons of salt, then add the spaghetti. Cook uncovered until 1 minute shy of al dente, stirring often so the spaghetti doesn’t stick. Add the peas the last 30 seconds. Drain the pasta and peas, but keep the pasta water (a pasta pot works great for this). If the chicken isn’t done cooking, then toss the pasta with a drizzle of oil once drained.
- Cook chicken: Melt the butter with the 1-2 tablespoons of bacon drippings over medium-high heat. Cook the chicken for 2-3 minutes per side, until cooked to an internal temperature of 160°F. Transfer to a cutting board to rest; don’t wipe out the skillet.
- Sauté garlic: Wait to cook the garlic until the pasta is done so you can add the pasta immediately to the pan with the garlic. Sauté the garlic for 30 seconds. Transfer the pasta and peas to the garlic/chicken drippings and toss to coat.
- Temper the eggs: While vigorously whisking the egg mixture with one hand, slowly drizzle 1 1/2 cups starchy hot water into the egg mixture a couple of tablespoons at a time until incorporated (DON’T STOP WHISKING or the eggs will scramble!).
- Toss pasta: While tossing the spaghetti, drizzle the egg mixture into the pasta -it will seem like way too much liquid at first. Place the pasta over low heat and toss/stir the pasta continuously until the liquid cooks into a glossy sauce. This will take a few minutes. Thin the sauce with additional pasta water if needed.
- Combine: Add the bacon and thinly sliced or diced chicken, and toss a few times to warm through. Season to taste with freshly cracked salt, pepper, and red pepper flakes if desired. Garnish with fresh parsley if desired.