Pappardelle La Carbonara With Chicken Recipe

Bring water and season

Bring a large pot (at least 5–6 quarts) of water to a rolling boil. Add 1 tablespoon of salt (about 1 tbsp per 4 quarts).

Cook pasta

Add the pappardelle and cook until al dente according to package directions (usually 6–9 minutes). Stir occasionally to prevent sticking. Reserve 1 to 1 1/4 cups of the starchy pasta cooking water, then drain the pasta and set aside briefly.

Prepare chicken

While the water comes to a boil, pat the chicken breast dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken and cook 4–6 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Transfer to a cutting board and let rest 5 minutes, then slice into bite-sized strips or bite pieces to mix into the pasta.

Render guanciale

In the same large skillet used for chicken (wipe out excess oil leaving about 1 tablespoon fat), add the guanciale (or pancetta/bacon) over medium heat. Cook, stirring occasionally, until the fat renders and the pieces are crisp and browned, about 6–8 minutes. If using, add the smashed garlic clove for the last 1–2 minutes to lightly flavor the fat, then remove and discard the garlic.

Combine chicken with guanciale

Return the sliced cooked chicken to the skillet with the rendered guanciale and warm through for 1–2 minutes. Reduce heat to low; you want the pan warm but not hot when adding egg sauce later.

Mix eggs and cheese

In a medium bowl, whisk together 3 whole eggs and 1 egg yolk until smooth. Whisk in 1 cup grated Parmesan and 1/4 cup grated Pecorino (if using) until a thick paste forms. Add 1 tsp freshly ground black pepper. The mixture should be thick—this will emulsify into a silky sauce when combined with pasta and hot water. Taste and add a pinch of salt only if needed (cheeses are salty).

Temper the eggs

To avoid scrambling, temper the egg-cheese mixture: ladle 1/3 cup of the reserved hot pasta water into the bowl while whisking constantly until the mixture loosens and warms slightly.

Finish sauce off-heat

Turn the skillet with chicken and guanciale to very low heat or remove from direct heat but keep warm. Add the drained pappardelle to the skillet and toss to coat in the fat. Quickly pour the tempered egg-cheese mixture over the pasta while continuously tossing or stirring vigorously. Add additional reserved pasta water, a few tablespoons at a time, to reach a glossy, silky consistency (you will likely use 1/2 to 1 cup total). Keep tossing until the sauce clings to the noodles and creates a creamy coating. Do not allow the pan to sit on high heat after adding eggs, or the eggs will scramble.

Adjust seasoning and serve

Taste and adjust seasoning with salt and more black pepper if needed. If the sauce is too thick, add small splashes of reserved pasta water until desired creaminess is reached. Plate the carbonara immediately, topping with extra grated Parmesan and chopped fresh parsley for color and brightness.

Portion

Serve hot. This recipe yields 3–4 servings. Offer additional black pepper and grated cheese at the table.