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Pasta carbonara with chicken

Author
Cookinero 19 Mar 2025
8210
Pasta carbonara with chicken

Pasta carbonara is considered a calling card among Italian dishes. Chefs from all over the world know this recipe. Many have ordered pasta carbonara in a restaurant more than once, but the dish can also be prepared at home. The dish is prepared quite quickly and easily. In addition, carbonara is quite a hearty and tasty dish that will appeal to many.

How to cook Pasta carbonara with chicken

Step 1

Pasta Carbonara with Chicken

Cook the pasta in boiling salted water according to the instructions on the package. Then drain the water through a colander. While the pasta is cooking, start frying the chopped chicken pieces with chopped garlic.

Step 2

Pasta Carbonara with Chicken

Then throw the prepared pasta into the frying pan and pour in the previously prepared egg mixture.

Step 3

Pasta Carbonara with Chicken

Fry until done and you can set the table. Dinner is served!

Pasta carbonara with chicken - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace chicken with pancetta, bacon, or even shrimp for a different flavor. Adjust cooking times accordingly for the protein you choose.
Skip the chicken and add mushrooms, zucchini, or tofu for a vegetarian version. You can also include extra cheese or a splash of cream for richness.
A crisp green salad, garlic bread, or roasted vegetables complement this dish well. A light white wine also pairs nicely.
Pasta carbonara is best served fresh, but you can prep ingredients in advance. Store cooked pasta and chicken separately, then combine and reheat gently.
Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove with a splash of water to revive the sauce.
Use spiralized zucchini (zoodles) or spaghetti squash instead of pasta for a low-carb option. Adjust cooking times as these cook faster.
Freezing is not recommended as the egg sauce may separate upon reheating. For best results, enjoy it fresh or store in the fridge.
Temper the egg mixture by slowly adding a spoonful of hot pasta water before mixing it in. Keep heat low when combining.
Long, sturdy pasta like spaghetti, fettuccine, or bucatini are ideal for carbonara. They hold the sauce well without breaking apart.

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