How To Make Chicken Carbonara Sauce?

Carbonara spaghetti. Pasta carbonara is a decadent and delicious dish that takes the same amount of time to prepare as it does to cook the pasta.

The components are basic.

The carbonara is made with pancetta or bacon, eggs, Parmesan, a little olive oil, salt, and pepper, and only spaghetti (or any long pasta).

The boiling pasta, beaten eggs, and a small amount of pancetta or bacon fat are combined to make the silky carbonara sauce.

Did I mention that I was indulgent? Yes, this recipe should not be used frequently. This recipe is excellent when you’ve been eating kale for a few weeks and want to treat yourself.

However, if you’re going to treat yourself, you might as well do it right with carbonara pasta.

What ingredients are in chicken carbonara?

A traditional Italian pasta dish topped with bacon, whisked eggs, and hard cheese is the source of inspiration for creamy chicken carbonara. It will rock your world and is creamy, delectable, and suitable for a romantic night.


  • 2 chicken breasts, sliced into bite-sized strips, are skinless and boneless.
  • 1214 ounces of pasta
  • 4 thick-cut bacon (or pancetta) strips, cut into 1/2-inch-sized pieces
  • 2 minced garlic cloves
  • To taste, add salt and pepper.


  • Linguine should be cooked al dente in a big saucepan of boiling, salted water. Before filtering, save 1/2 cup of the pasta water.
  • In a medium bowl, mix the eggs, cream, Parmesan cheese, basil, and a little salt and pepper. Set away after fully whisking.
  • In the meantime, fry the bacon in a cast iron skillet over medium heat until it is completely done. Remove the bacon from the skillet and drain it on a plate lined with paper towels. Only one or two tablespoons of the bacon fat should be left in the skillet.
  • Sliced chicken and minced garlic should be added to the skillet. Add salt and pepper, then cook the chicken for 5-7 minutes or until completely done.
  • Toss warm linguine with chicken and bacon in the skillet with the bacon back in it. Reduce the heat to low and allow the skillet to cool for two to three minutes. You run the danger of scrambling the eggs if the skillet is too hot.
  • Toss the spaghetti with the egg mixture in the skillet until everything is well combined. Add 2 to 3 tablespoons of the pasta water you saved and stir until smooth. Serve right away with additional Parmesan cheese and fresh basil on top.


In this dish, preparation is key. The preparation goes swiftly and neatly if the chicken and bacon are cut before you begin. Slice your proteins and prepare the sauce as the pasta water is heating up so you can start out strong.

Italians frequently use pancetta as a substitute for bacon.

Actually, it’s regarded as Italian bacon. Pancetta and bacon are both made from cured pork belly. Depending on what’s available, you can interchangeably use either in the recipe. Small slices of pancetta are frequently sold and are regarded as recipe-ready.

How do you smooth out carbonara sauce?

  • Use eggs at room temperature. It may sound nerdy, but monitoring the temperature of your eggs will help you make a smooth, light sauce.
  • Whisk With All Your Might.
  • Remove the heat from it.
  • Add Your Eggs Right Away (But Slowly)
  • Move the Pasta Along.
  • Enter the land of carbonara now!

Should cream be used in carbonara?

Any Italian will tell you that traditional carbonara, which is distinctive to Rome and the surrounding Lazio region, is cooked with eggs, pork cheek (guanciale), pecorino cheese, pepper, and absolutely no milk.

Egg in carbonara sauce is it raw?

The sauce for spaghetti alla carbonara, which is created from raw egg yolks, is heated solely by the heat from the noodles. Salmonella contamination of egg yolks and the possibility that the heat treatment may not be adequate to completely inactivate the bacteria have generated questions regarding the safety of this preparation. The goal of this study was to examine how long Salmonella could survive in spaghetti alla carbonara, a dish in which the egg yolks underwent only minimal thermal processing due to heat transfer from the pasta. Egg yolks contained a concentration of Salmonella that reached 8.8 log10 CFU/g. Away from the heat source, contaminated egg yolks were put to the cooked spaghetti. The pasta’s temperature after cooking and draining reached 86.0 C, according to the results. The mean temperature of spaghetti alla carbonara dropped to below 60 C after 4.5 minutes of contact with the egg yolks. Salmonella was inactivated by the preparation method at a rate of about 4.7 log10 CFU/g, and the spaghetti alla carbonara produced by it had a silky, creamy sauce made of egg yolks. The usage of thermo-processed eggs should be suggested based on the findings to guarantee the safety of this preparation.

What kind of meat goes into carbonara?

Boiling water that is moderately salted is used to cook the pasta. In its own fat, the guanciale is briefly cooked in a skillet. [4] Hot spaghetti is combined with raw eggs (or yolks), grated Pecorino Romano, and a generous amount of freshly ground black pepper, but away from direct heat to prevent the egg from curdling. [2] After that, the fried guanciale is added, and the combination is mixed to create a thick, creamy sauce that is flecked with pieces of meat. [1] [3] [4] [12] The raw egg can only be cooked effectively with a shape that has a sufficient amount of surface area to volume, such as the long, thin varieties of fettuccine, linguine, or spaghetti. Various pasta shapes can be utilized. [Reference needed]

In Italy, guanciale is the meat most frequently used for the dish, but pancetta and pancetta affumicata are also utilized.


And in English-speaking nations, bacon is frequently substituted [4].


[16] Pecorino Romano cheese is typically used; Parmesan is also occasionally used. [17] [18] The way eggs are used in recipes varies; some utilize the whole egg, others just the yolk, and still others a combination. [19]

What is served with carbonara chicken?

You’ve come to the right place if you’re wondering what to serve with your carbonara.

Scallops, mushrooms, bruschetta, and parmesan chips make excellent side dishes to go with carbonara. For healthy alternatives, try spinach, filled tomatoes, grilled zucchini, or vegetarian tart. Caesar salad, roasted salmon, chicken from the Mediterranean, focaccia, and cauliflower nibbles are more options.

What does the English word carbonara mean?

A meal of heated pasta with additional ingredients (such as eggs, bacon or ham, and grated cheese) combined throughout is known as carbonara. Spaghetti carbonara is frequently used as a postpositive modifier for this dish.

Should egg white be used in carbonara?

In order to achieve a satisfactory creamy texture when making carbonara, the quantity of eggs (both whole and yolk only) is crucial. The hot spaghetti will have the perfect texture and appearance with just the right amount of egg whites, but too much will cause it to curdle.

How much sauce should be in the carbonara?

It takes practice to get the ideal carbonara sauce consistency—you want it to be loose enough to completely cover the pasta but not too runny. The secret to making carbonara is to cook the egg mixture just enough to thicken it without scrambling the eggs.

How is carbonara kept moist?

Grate some additional hard cheese into your sauce to correct this. Put twice as many egg yolks as egg whites in your carbonara sauce the next time to avoid this happening. Add two egg yolks for each egg.

How may carbonara be prevented from curdling?

I wish I had a fascinating tale about how I learned to make spaghetti alla carbonara, a traditional Roman noodle dish, about an Italian grandmother who took me under her wing and taught me the recipe her mother had taught her in a little restaurant outside of Rome. Or perhaps I might talk to you about the Italian vacation my family took when I was a child, when we ate at all the best trattorias, and how my passion for the country’s delectable pasta inspired me to become a chef.

Sadly, the actual narrative is less seductive. Like most American children, I learned to cook by spending a lot of time in hot, windowless kitchens while growing up here in the country. But when I began working at Lupa, a Roman-style restaurant in New York, I had the opportunity to prepare meals alongside some incredible chefs who were well-versed in Italian cuisine (and I finally got to go to Rome, too). I discovered all the carbonara-related information in these pages at that time.

The traditional spaghetti alla carbonara dish is as easy to prepare as it is to enjoy. Pasta, cheese, eggs, and occasionally pork, mainly in the form of guanciale (see the panel below) or pancettaal, are actually the only basic elements that go into it. Nevertheless, adding a few generous grinds of black pepper and a few perfectly cooked onions gives it a flavor that is more complex. You’ll see that this recipe doesn’t call for heavy cream. This is due to the fact that traditional carbonara only contains a small amount of cheese and obtains its creaminess from emulsifying eggs, oil, and water.

The eggs must not scramble if you want a creamy carbonara. After the pork has been cooked, the onions have been browned, and the pasta has boiled, the essential phase of preparing carbonara occurs. Because you’re putting raw eggs to heated pasta in a hot pan and you don’t want to scramble the eggs, this is when you need to pay close attention. The finished sauce should coat the spaghetti with the thinness of a custard. Fortunately, obtaining this smooth texture only requires a few straightforward procedures.

Before adding the eggs, first make sure the pan’s bottom is slightly moist. The solution is to add a few teaspoons of pasta water. The eggs will set right away if they hit the hot surface of a dry pan.

Add the eggs and continue tossing the pasta. Once the eggs start to thicken and transform into a thin, silky custard, remove the pan from the heat and continue tossing the pasta. While the heat of the pan and the pasta cooks the eggs through, stirring helps minimize contact with the hot pan and aerates the eggs, preventing them from curdling.