Blackened Chicken Carbonara Recipe

Prepare blackening seasoning and chicken

Pat chicken breasts dry with paper towels. In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, ground black pepper, and kosher salt. Rub olive oil over both sides of each breast, then evenly coat with the blackening seasoning, pressing so it adheres.

Cook chicken

Heat a large skillet (preferably cast iron) over medium-high heat until hot. Add 1 tablespoon unsalted butter and swirl. Place seasoned chicken in the pan and cook 4–6 minutes per side, depending on thickness, until a dark crust forms and internal temperature reaches 165°F (74°C). Remove from skillet to a cutting board, tent loosely with foil and let rest 5 minutes. Slice into 1/2-inch strips just before tossing with pasta.

Crisp pancetta

While the chicken rests, return the same skillet to medium heat (wipe out excess fat if pan accumulated burnt bits, leaving a thin layer). Add diced pancetta and 1 teaspoon extra-virgin olive oil. Cook, stirring occasionally, 5–7 minutes until pancetta is crisp and fat has rendered. Use a slotted spoon to transfer most of the pancetta to a plate, leaving about 1–2 tablespoons fat in the skillet.

Cook aromatics

Lower heat to medium-low, add minced garlic and minced shallot to the pancetta fat. Sauté 30–60 seconds until fragrant and softened but not browned. Remove skillet from heat to avoid overcooking while you finish the sauce base.

Cook pasta and reserve water

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add fettuccine and cook until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.

Temper eggs and make sauce base

While pasta cooks, whisk together 3 egg yolks, 1 whole egg, 1/2 cup heavy cream, and 1 cup finely grated Parmesan in a medium bowl until smooth. Season with 1 teaspoon freshly ground black pepper. To prevent scrambling, temper the egg mixture: slowly whisk in 1/3 cup hot reserved pasta water a little at a time until warmed.

Combine pasta with aromatics

Return the skillet with aromatics to low heat. Add the drained fettuccine to the skillet and toss to coat in the rendered fat and aromatics for 30 seconds. Remove the skillet from direct heat (very important — sauce finishes off heat to avoid curdling).

Finish carbonara sauce

Pour the tempered egg-Parmesan mixture over the pasta and quickly toss or stir vigorously to combine. Add additional reserved pasta water, a few tablespoons at a time, until the sauce becomes glossy and coats the noodles (use 1/4 to 1/2 cup more as needed). Stir in the crisped pancetta (reserve a small amount for garnish). Taste and adjust seasoning with salt if necessary.

Assemble dish

Add sliced blackened chicken on top of the sauced fettuccine and gently toss once to combine, keeping some of the chicken on top for presentation.

Garnish and serve

Scatter remaining pancetta over the pasta, sprinkle with chopped parsley and extra grated Parmesan. If using, add a light dusting of lemon zest for brightness. Serve immediately while hot.