Pin it My sister called one Tuesday night asking how to use up leftover roast chicken without making another sandwich. I suggested carbonara with the chicken stirred in, and she laughed, saying that sounded like cheating. But twenty minutes later she texted a photo of four empty plates and the words "everyone wants this again tomorrow." Sometimes the best recipes happen when youre just trying to solve dinner with whats already in the fridge.
I made this for a friend who was convinced she didnt like carbonara because shed only ever had the gummy, reheated kind from a cafeteria. She took one bite, paused, then said, "Wait, this is supposed to be creamy?" We ended up talking until midnight with empty bowls between us. That night I realized how many people have never tasted the real thing, where the eggs coat the pasta like silk instead of scrambling into clumps.
Ingredients
- Spaghetti or fettuccine: Choose a pasta with enough surface area to hold the sauce, and always cook it one minute less than the package says because itll finish cooking when you toss it with everything else.
- Cooked chicken breast: Shredded rotisserie chicken works beautifully here, and the slight seasoning it already has adds another layer of flavor without extra effort.
- Bacon or pancetta: Pancetta is traditional and less smoky, but thick cut bacon gives you those crispy, salty bits that make every forkful different.
- Eggs: Use the freshest you can find since theyre the backbone of the sauce, and let them come to room temperature so they blend more smoothly.
- Parmesan cheese: Grate it yourself from a block, the pre grated stuff has coatings that prevent it from melting into that creamy, dreamy texture you want.
- Heavy cream: This is optional and not traditional, but it gives you a little insurance against scrambling if youre nervous about timing.
- Garlic: Just two cloves, chopped fine so they disappear into the bacon fat and perfume everything without overpowering the delicate egg sauce.
- Parsley: A handful of chopped fresh parsley at the end adds a pop of color and a tiny bit of freshness to balance all that richness.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until its just shy of tender, then scoop out half a cup of that starchy pasta water before you drain. That cloudy water is liquid gold for loosening the sauce later.
- Crisp the bacon:
- While the pasta bubbles away, cook your bacon in a large skillet over medium heat until the edges curl and turn golden brown, then toss in the garlic and let it sizzle for a minute until your kitchen smells incredible. Stir in the shredded chicken just to warm it through, then take the skillet off the heat.
- Whisk the egg mixture:
- Crack your eggs into a bowl and whisk them with the grated Parmesan, cream if youre using it, and a generous grinding of black pepper until everything is smooth and pale yellow. This is your sauce base, so make sure theres no streaks of egg white left.
- Combine pasta and proteins:
- Add the drained pasta directly to the skillet with the bacon, garlic, and chicken, and toss everything together so the pasta picks up all that bacon fat and flavor. Work quickly here because you want everything hot but not so hot that the eggs scramble in the next step.
- Create the creamy sauce:
- Pour the egg mixture over the pasta and toss continuously and vigorously, letting the residual heat cook the eggs into a silky coating rather than chunks. Add splashes of that reserved pasta water as you toss, a little at a time, until the sauce clings to every strand and looks glossy.
- Serve immediately:
- Divide the pasta among warm bowls and top each one with extra Parmesan and a sprinkle of parsley if you have it. Carbonara waits for no one, so call everyone to the table before you start tossing.
Pin it I brought this to a potluck where someone had made a casserole version of carbonara, baked with breadcrumbs on top. My dish was gone in minutes while the casserole sat untouched, and later the host asked if Id share the recipe. I realized then that some dishes are meant to be eaten the moment theyre made, still steaming and glossy, before the magic fades. Carbonara teaches you to gather everyone first, then cook, because the few minutes it sits can turn silk into glue.
Choosing Your Pasta Shape
Spaghetti is classic, but fettuccine gives you wider ribbons that hold more of that creamy sauce in every bite. Ive also used bucatini, the thick hollow strands, and loved how the sauce gets trapped inside the tubes. Avoid anything too small like penne or shells because carbonara is all about long, luxurious twirls on your fork, and short shapes just dont give you that same experience.
What to Do with Leftovers
Carbonara doesnt reheat well in the microwave because the eggs tighten up and the sauce breaks, but you can revive it gently in a skillet over low heat with a few tablespoons of cream or pasta water stirred in. Ive also turned leftover carbonara into a frittata by mixing it with beaten eggs and baking it until set, which gives you a completely different dish thats perfect for breakfast. Honestly though, this recipe has never lasted long enough in my house to test leftover strategies very thoroughly.
Pairing and Serving Suggestions
A simple arugula salad with lemon and olive oil cuts through the richness of the carbonara and gives your palate a break between bites. I like to serve this with crusty bread for soaking up any sauce left in the bowl, because leaving that behind feels like a crime. For wine, something crisp and acidic like Pinot Grigio or a dry Sauvignon Blanc balances all that cream and cheese without competing with the delicate egg sauce.
- Use turkey bacon and skip the cream for a lighter version that still tastes indulgent.
- Toss in some frozen peas during the last minute of pasta cooking for color and a little sweetness.
- If youre nervous about the eggs, practice the tossing motion with just pasta and butter first until you get the rhythm down.
Pin it This is the kind of meal that makes people lean back in their chairs and sigh happily, and you get to smile knowing it took less time than ordering takeout. Keep it in your back pocket for those nights when you need comfort in a bowl without the fuss.
Recipe FAQs
- → How do I prevent the eggs from scrambling?
Remove the skillet from heat before adding the egg mixture. Toss quickly and continuously with the hot pasta to create a silky sauce rather than scrambled eggs. The residual heat cooks the eggs gently.
- → Can I make this with cream?
Yes, though traditional carbonara relies on eggs alone. Adding 60 ml (1/4 cup) heavy cream creates extra creaminess and is more forgiving if you're concerned about egg temperature.
- → What if I don't have pancetta?
Bacon works beautifully as a substitute and provides the same crispy, smoky flavor. Turkey bacon offers a lighter option if preferred.
- → Why should I reserve pasta water?
Starchy pasta water helps loosen and emulsify the egg sauce, creating the perfect creamy consistency. Add it gradually until the sauce coats the pasta evenly.
- → How do I cook the pasta al dente?
Follow package instructions but check doneness a minute or two early. The pasta should be tender but still slightly firm when bitten. It will continue cooking slightly from the residual heat in the skillet.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the rich, creamy sauce beautifully. Their acidity cuts through the richness and cleanses the palate between bites.