Authentic chicken pasta carbonara elevates the classic Roman dish with tender chicken for extra protein. Creamy from eggs and cheese no heavy cream needed. This quick recipe serves 4 and captures traditional flavors with a modern twist.
Close-up creamy carbonara rich and inviting plated view.
History and Authenticity of Pasta Carbonara
Originating in Rome, traditional carbonara uses guanciale, eggs, Pecorino Romano, and pepper. Adding chicken makes it heartier while keeping the silky sauce.
Traditional pasta carbonara with bacon and parmesan authentic close-up.
Ingredients for Chicken Pasta Carbonara (Serves 4)
- 400g spaghetti
- 300g chicken breast, diced
- 200g pancetta or bacon
- 4 egg yolks + 1 whole egg
- 100g Pecorino Romano (or Parmesan)
- Black pepper, salt
- Olive oil
Step-by-Step Instructions
- Boil pasta in salted water until al dente.
- Fry pancetta until crispy; remove. Cook chicken in same pan until golden.
- Whisk eggs with grated cheese and pepper.
- Reserve 1 cup pasta water. Drain pasta.
- Off heat, toss pasta with pancetta, chicken, and egg mixture. Add pasta water gradually for creaminess.
- Serve immediately with extra cheese and pepper.
Classic spaghetti carbonara perfectly twirled and saucy.
Common Mistakes to Avoid
Never add cream authenticity lies in egg emulsion. Cook off heat to prevent scrambling. Use fresh eggs for safety.
Variations and Tips
Vegetarian: Omit chicken, double pancetta. Gluten-free: Swap pasta. Pair with simple salad.
Nutrition and Serving Suggestions
Per serving: ~600 calories, 30g protein. Balanced with veggies on side.
This authentic chicken pasta carbonara delivers restaurant quality at home. Simple ingredients, bold flavors dinner winner!
