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Take classic Italian pasta and make it unforgettable with this rich Chicken Carbonara. Every mouthful gives you tender pasta in a velvety egg sauce, plus juicy chicken and crunchy bacon. It's comfort food at its best.
My Italian friend showed me this real-deal carbonara trick. Adding chicken means it's a full meal, and now my crew asks for it every week.
Irresistible Ingredients Selection
- Chicken breast: Go for evenly cut pieces so they all cook the same
- Pecorino Romano: This sharp cheese makes everything taste richer
- Spaghetti: Higher-end pasta soaks up the sauce just right
- Guanciale or pancetta: Old-school Italian pork for that real flavor kick
- Farm-fresh eggs: Let them sit out first. Warmer eggs blend into the sauce better
- Black pepper: A couple good cracks of fresh pepper wakes the dish up
Mastering Carbonara Every Time
- Texture Success:
- Stir in pasta water bit by bit till it gets as creamy as you want
- Bringing It Together:
- Keep tossing so the heat left in the pan turns the sauce silky
- Watch the Heat:
- Stop cooking before you pour in the eggs or they'll turn to scramble
- Mixing the Sauce:
- Beat those eggs, cheese, and some pepper till the mix's totally smooth
- Meaty Steps:
- Fry off the pork till it's crunchy, then cook seasoned chicken till juicy
- Pasta Moves:
- Throw your pasta in salty water and cook till it springs back just a bit
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I learned to make carbonara from watching my grandma. The secret's all in not rushing the final toss, so your sauce ends up perfectly smooth.
Tasty Pairing Ideas
This goes great with a crisp arugula salad and a squeeze of lemon dressing. Cuts right through the creamy pasta vibes.
Fun Twists to Try
Change it up with pancetta for even bigger flavor or throw in spring peas to make it pop with color and freshness.
Stay Flavorful
Leftovers last up to two days. Warm them slow with a splash of pasta water to get that sauce smooth again.
This dish shows me that old-school methods plus clever upgrades often wow the most. Stick with what works, then have fun adding your own twist.
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Recipe FAQs
- → Can I swap the pasta type?
- Of course! Spaghetti, fettuccine, or similar will work just fine.
- → Why does the egg scramble?
- Take the pan off the heat before adding the egg sauce. Stir quickly to avoid cooking the eggs.
- → Can this be prepared in advance?
- It's best fresh. The sauce might split when reheated.
- → What about pre-cooked chicken?
- Sure, leftover or store-bought rotisserie chicken is a great option.
- → How do I thin out a thick sauce?
- Gradually mix in some saved pasta water for balance.