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Transform a classic Italian pasta into something extraordinary with this Creamy Chicken Carbonara. Every forkful delivers perfectly cooked pasta enveloped in silky egg sauce, enhanced with tender chicken and crispy bacon for a luxurious dining experience.
My Italian mentor taught me this authentic carbonara technique, and adding chicken elevates it to a complete meal that my family requests weekly.
Essential Ingredients Guide
- Spaghetti: Choose high-quality pasta for proper sauce absorption
- Farm-fresh eggs: Room temperature eggs create silkiest sauce
- Guanciale or pancetta: Traditional cured pork adds authentic flavor
- Pecorino Romano: Aged cheese provides essential salty depth
- Chicken breast: Select even-sized pieces for consistent cooking
- Black pepper: Freshly cracked pepper offers aromatic heat
Creating Perfect Carbonara
- Pasta Preparation:
- Boil pasta in well-salted water until perfectly al dente
- Protein Process:
- Crisp pancetta until golden, then cook seasoned chicken until just done
- Sauce Building:
- Whisk eggs with cheese and pepper until completely smooth
- Temperature Control:
- Remove pan from heat before combining hot pasta with egg mixture
- Final Integration:
- Toss continuously, letting residual heat create silky sauce
- Texture Achievement:
- Add pasta water gradually until reaching desired consistency
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Watching my grandmother make carbonara taught me patience - the key is taking time with the final toss to achieve that signature silky sauce.
Perfect Pairings
Serve alongside crisp arugula salad dressed with lemon vinaigrette to cut through the richness.
Creative Variations
Transform using pancetta for deeper flavor or add spring peas for fresh contrast and color.
Keep It Fresh
Store leftovers up to two days, reheating gently with splash of pasta water to revive sauce.
This recipe reminds me that sometimes the simplest techniques create the most impressive results. The key is respecting traditional methods while making thoughtful modern additions.
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Frequently Asked Questions
- → Can I use a different type of pasta?
- Yes, any long pasta works well - try fettuccine, linguine, or bucatini.
- → Why did my eggs scramble?
- Remove pan from heat before adding egg mixture and stir quickly to prevent scrambling.
- → Can I make this ahead of time?
- Best served fresh. Sauce may separate when reheated.
- → Can I use pre-cooked chicken?
- Yes, leftover or rotisserie chicken works great.
- → How do I stop the sauce from being too thick?
- Add reserved pasta water gradually until reaching desired consistency.