Spaghetti Carbonara with Chicken and Bacon

Have you ever stood in your kitchen at 6 PM on a Wednesday, staring blankly into your refrigerator and wondering how to transform a few basic ingredients into something magnificent?. That’s exactly why I developed this Spaghetti carbonara with chicken recipe – it’s my secret weapon for those nights when I need something comforting, impressive, and ready in a flash.

This isn’t your typical carbonara. By adding juicy chicken and crispy bacon, we’re taking this classic Italian dish to new heights. The best part? You probably already have most of the ingredients sitting in your fridge right now.

The Ultimate Spaghetti Carbonara with Chicken and Bacon : A 20-Minute Weeknight Wonder

Ingredients

• 8 oz spaghetti (or penne pasta for a twist)
• Use two boneless, skinless chicken breasts, cut into small 1-inch chunks so they cook quickly and stay tender.
• 4 strips bacon, roughly chopped
• 3 large eggs, room temperature
• 1 cup freshly grated Parmesan cheese, plus extra for serving
• 3 garlic cloves, minced
• 1/4 tsp freshly ground black pepper
• 1/2 tsp salt
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil

Substitution tip: No bacon? Pancetta works beautifully. Going meat-lite? Use just chicken or turkey bacon. Vegetarians can skip the meat entirely and double the mushrooms!

Timing

Prep time: 7 minutes
Cooking time: 13 minutes
Total time: 20 minutes

This recipe shaves off nearly 15 minutes compared to traditional carbonara methods – I’ve streamlined the process by cooking the components simultaneously rather than sequentially.

Step-by-Step Instructions

Step 1: Prepare Your Workspace

Fill a large pot with water and bring to a boil. Meanwhile, whisk eggs and grated Parmesan in a bowl until well combined. Set aside.

Pro tip: Let those eggs come to room temperature first – cold eggs are more likely to scramble when added to hot pasta!

Step 2: Cook Pasta and Prep Protein

Add pasta to boiling water with a generous pinch of salt. In a large skillet over medium heat, add olive oil and cook chicken until golden, about 5-6 minutes. Transfer to a plate.

Step 3: Create Flavor Base

In the same skillet, cook bacon until crispy. Add minced garlic during the final minute (not earlier – burnt garlic is bitter!). Lower the heat.

Step 4: The Magic Moment

When pasta is al dente (about 9 minutes), reserve 1/2 cup pasta water, then drain pasta. Working quickly, add hot pasta to the skillet with bacon and garlic. Toss for 30 seconds.

Step 5: Create the Silky Sauce

Remove skillet from heat. Pour egg and cheese mixture over pasta, stirring vigorously to coat each strand without scrambling the eggs. Add chicken back in. If too dry, add reserved pasta water, one tablespoon at a time.

Nutritional Information

• Calories: 510 per serving
• Protein: 38g
• Carbs: 42g
• Fat: 22g
• Fiber: 2g
• Vitamin A: 8% DV
• Calcium: 20% DV

Healthier Alternatives for the Recipe

Trying to lighten things up a bit? You can swap the usual pork bacon for turkey bacon and shave off roughly 35 calories per serving without losing that smoky flavor. If you’re keeping carbs low, skip the traditional pasta altogether and go for spiralized zucchini or even spaghetti squash—they soak up sauces surprisingly well. And for anyone avoiding gluten, just use the gluten-free pasta you trust and enjoy.

One of my readers recently told me she makes this with whole wheat pasta and Greek yogurt (added after cooking) for extra protein!

Serving Suggestions

Serve this chicken with carbonara in warmed bowls – cold dishes are the enemy of a good carbonara experience. Garnish with extra Parmesan, black pepper, and fresh parsley.

This dish pairs beautifully with a simple arugula salad dressed with lemon and olive oil. For wine lovers, a crisp Pinot Grigio or light Chardonnay makes a perfect companion.

Common Mistakes to Avoid

1. Overcooking the pasta: Aim for al dente – it will continue cooking slightly in the hot skillet.
2. Scrambling the eggs: Always remove the skillet from heat before adding the egg mixture.
3. Skimping on stirring: That vigorous stirring creates the silky sauce – don’t rush this step!
4. Forgetting the pasta water: That starchy gold is your insurance policy against dry carbonara.

Storing Tips for the Recipe

This chicken carbonara with bacon will keep in the refrigerator for up to 3 days in an airtight container. The sauce may thicken considerably, so when reheating, add a splash of water and heat gently on the stovetop.

I don’t recommend freezing carbonara – the eggs in the sauce tend to separate when thawed.

Conclusion

This chicken and bacon carbonara recipe proves that extraordinary meals don’t require extraordinary effort. It’s saved my weeknight dinner plans countless times, and based on the emails I get from readers, it might just become your new go-to as well.

Why not make it tonight? The combination of silky pasta, savory chicken, and crispy bacon creates a symphony of flavors that belies its simple preparation. I’d love to hear your variations in the comments below!

FAQs

Are the eggs in carbonara actually safe to eat?
You can substitute 1/4 cup heavy cream mixed with 2 tablespoons of cornstarch, though it won’t have the same rich texture of traditional carbonara.

Is it safe to eat the eggs in carbonara?
The residual heat from the pasta cooks the eggs to a safe temperature. If you’re concerned, use pasteurized eggs.

My sauce turned out dry/scrambled. What happened?
Either the pasta was too hot when adding the eggs or you didn’t stir quickly enough. Next time, let the pasta cool for 30 seconds before adding the egg mixture.

Is it possible to prep this chicken carbonara in advance?
Carbonara is best enjoyed immediately after cooking. If you need to prep ahead, cook the chicken and bacon earlier in the day, then finish the dish just before serving.

How do I know when my pasta is perfectly al dente?
You’re aiming for pasta that’s soft but still has that little chewy center. With spaghetti, you usually get that perfect texture by cooking it about a minute or two less than whatever the box tells you.