Chicken Carbonara Recipe

Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt. Add 12 oz spaghetti and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Keep the drained pasta warm. Return the pot to low heat for later if needed.

Pat the 1 lb chicken breast dry and season lightly with a pinch of salt and 1/4 tsp black pepper. Slice the breast into 1/2-inch strips or bite-sized pieces for quick, even cooking.

In a large skillet over medium-high heat, add 1 tablespoon olive oil. When shimmering, add the chicken pieces in a single layer. Cook 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and tent with foil to keep warm.

Slice 6 slices of bacon crosswise into 1/2-inch pieces. In the same skillet (leave bacon fat), add the bacon pieces and cook over medium heat until crisp, about 6–8 minutes, stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel–lined plate, leaving the rendered fat in the pan.

In a medium bowl, whisk together 1 cup freshly grated Parmesan and 2 egg yolks until smooth. Stir in 1/2 cup heavy cream until combined. Season with a pinch of salt (remember bacon and Parmesan are salty) and 1/4 tsp freshly ground black pepper. Set aside.

Lower the skillet heat to medium-low. If the pan is very dry, add 1 tablespoon olive oil or 1–2 tablespoons reserved pasta water. Add 2 cloves garlic, minced, to the pan and sauté briefly (about 30 seconds) until fragrant but not browned.

Return the cooked chicken and crispy bacon to the skillet and stir to combine with the garlic and fat. Pour in the cream/egg/Parmesan mixture and stir continuously over low heat. Warm gently — do not boil — so the eggs thicken the sauce without scrambling (about 1–2 minutes).

Add the drained spaghetti to the skillet and toss to coat. If the sauce seems thick, add reserved pasta water a few tablespoons at a time until you reach a glossy, silky consistency that coats the pasta (usually 2–4 tablespoons; up to 1/2 cup if needed).

Taste and adjust seasoning with up to 1/2 teaspoon salt and the remaining black pepper as desired. Remove from heat.

Serve immediately, garnished with additional grated Parmesan and 2 tablespoons chopped fresh parsley if using.