Penne Carbonara Recipe

Cook the pasta

Bring a large pot (at least 4 quarts) of water to a vigorous boil. Add 1 tablespoon of kosher salt. Add 12 oz penne and cook until al dente according to package directions (usually 10–11 minutes). Reserve 1 1/2 cups of pasta cooking water, then drain the pasta and set aside.

Prepare and grill chicken

While the pasta cooks, pound the chicken breast to even thickness (about 1/2 inch). Season both sides lightly with salt and a pinch of black pepper. Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Grill the chicken 4–5 minutes per side until cooked through (internal temp 165°F / 74°C). Remove to a cutting board, let rest 5 minutes, then slice into 1/2-inch strips.

Cook the pancetta

In a large sauté pan over medium heat, add the diced pancetta (no additional oil initially). Cook, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 6–8 minutes. Use a slotted spoon to transfer the pancetta to a paper-towel-lined plate, leaving the rendered fat in the pan. Reduce heat to low.

While the pancetta renders, blanch the frozen sweet peas: drop them into the boiling pasta water for 1 minute until bright green and tender, then scoop them out with a spider or small strainer and immediately transfer to the pan with the pancetta fat to warm briefly. Add the baby arugula to the drained pasta just before combining (arugula will wilt with the warm pasta).

Make the carbonara emulsion

In a medium bowl whisk together 3 egg yolks, 1 whole egg, 1 tablespoon heavy cream, and 1 cup finely grated Pecorino Romano until smooth. Stir in 1 teaspoon freshly ground black pepper. This is the sauce base; keep near the stove.

Temper and combine

With the pancetta pan on the lowest heat (or removed from the burner but still warm), add 1 tablespoon unsalted butter and 1 tablespoon olive oil if pan looks dry. Add the drained penne and the warmed peas to the pan and toss to coat in the fat. Working quickly: scoop about 1/2 cup of the reserved hot pasta water and whisk it into the egg-and-cheese mixture to temper it. Then pour the tempered egg-cheese mixture over the pasta while constantly tossing or stirring the pasta (use tongs) so the eggs emulsify with the pasta water and cheese to form a creamy sauce rather than scramble. Add additional reserved pasta water 1–2 tablespoons at a time as needed until the sauce reaches a glossy, silky consistency that coats the pasta (you may use 1/2 to 3/4 cup total). Taste and adjust seasoning carefully—the Pecorino is salty; add up to 1/2 teaspoon kosher salt only if needed.

Stir in the crisped pancetta and sliced grilled chicken. Toss to combine and to warm the chicken through for 30–60 seconds. Fold in the baby arugula so it wilts slightly into the hot pasta. If sauce thickens too much, add a splash of reserved pasta water to loosen.

In a small skillet over low heat briefly sauté 1 minced garlic clove in a bit of olive oil (30 seconds) just to soften and take the raw edge off; add this to the pasta and toss. Zest half a lemon over the finished dish for a bright lift if desired. Plate immediately and finish each serving with an extra sprinkle of grated Pecorino Romano and a crack of black pepper.