Chicken Carbonara Recipe

Bring pasta water to a boil

Fill a large pot with at least 4 quarts (liters) of water, add 1 tablespoon kosher salt, and bring to a rolling boil.

Cook spaghetti

Add 12 oz spaghetti to the boiling water and cook until al dente according to package instructions (usually 8–10 minutes). Stir occasionally to prevent sticking. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Mix egg-cheese sauce

While pasta cooks, whisk together 3 large eggs, 1 large egg yolk, 1 cup finely grated Parmesan, 1 tsp freshly ground black pepper, and 1 tsp kosher salt in a medium bowl until smooth. The mixture should be thick but pourable. Set aside.

Prep chicken

Pat the two chicken breasts dry and slice into 1/2-inch thick bite-sized strips or cubes. Season lightly with a pinch of salt and a few grinds of black pepper.

Cook chicken

Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until butter foams. Add the chicken in a single layer and cook without moving for 2–3 minutes to develop color, then stir and continue cooking 2–3 more minutes until cooked through (internal temperature 165°F/74°C). Remove chicken to a plate and loosely cover.

Sauté aromatics

Reduce heat to medium, add the minced shallot and cook 1–2 minutes until softened, then add the 2 minced garlic cloves and 1/4 tsp red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Combine pasta and aromatics

Add the drained hot pasta to the skillet with aromatics and toss to coat. Remove skillet from heat (very important to avoid scrambling eggs).

Emulsify sauce with reserved water

Working quickly off the heat, pour the egg-Parmesan mixture over the hot pasta and toss constantly with tongs or two forks. Add reserved pasta cooking water gradually, about 1/4 cup at a time, tossing between additions until a silky, glossy sauce forms that clings to the pasta (you may not need the full cup).

Return chicken & adjust seasoning

Fold the cooked chicken into the sauced pasta to warm through. Taste and adjust seasoning with salt and more black pepper if needed. If desired, squeeze the juice of 1/2 lemon over the pasta for brightness.

Serve

Plate the pasta immediately and garnish with 2 tablespoons chopped fresh parsley and 1/4 cup extra grated Parmesan. Serve hot.