Chicken Carbonara Pasta

How to Make Chicken Carbonara

Step 1: Prepare Everything First

Before cooking, prepare all ingredients:

1. Cut chicken into 2cm bite-sized pieces
2. Cut pancetta/guanciale into small cubes
3. Grate the cheese (100g total)
4. Crack eggs into a bowl (4 yolks + 2 whole eggs)
5. Crack black pepper generously
6. Chop parsley
7. Get pasta water ready

Pro Tip: Having everything ready prevents scrambling eggs while searching for ingredients.

Step 2: Cook the Chicken

Heat olive oil in a large pan over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the pan in a single layer (work in batches if needed). Cook for 4-5 minutes per side, until:

• Chicken is golden-brown on both sides
• Internal temperature reaches 165°F (74°C)
• Chicken is cooked through but still tender

Remove chicken from pan and set aside on a plate.

Visual Cue: Chicken should be golden-brown, not pale. Cook until just done—overcooking makes it dry.

Step 3: Render the Pancetta

In the same pan (with chicken juices), add pancetta or guanciale. If needed, add a bit more olive oil. Place in a cold pan or turn heat to medium-low. Cook for 8-10 minutes, stirring occasionally, until:

• Fat has rendered (clear liquid in pan)
• Pieces are golden-brown
• Crispy on the outside

Visual Cue: Pancetta should sizzle gently. If browning too fast, lower the heat.

Step 4: Cook the Pasta

While pancetta renders, bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente (firm to the bite, about 1 minute less than package directions).

Critical: Before draining, reserve 1 cup of pasta water in a measuring cup or bowl.

Visual Cue: Pasta should bend but still have a slight white center when you bite it.

Step 5: Make the Egg Mixture

While pasta cooks, whisk together in a bowl:

• 4 egg yolks
• 2 whole eggs
• 80g of the grated cheese (save 20g for serving)
• Generous black pepper

Whisk until smooth and well combined.

Pro Tip: Use a plastic or ceramic bowl—metal bowls can get too hot and cause scrambling.

Step 6: Combine Everything

Here's the technique to prevent scrambling:

1. Return chicken to the pan with pancetta
2. Turn off the heat under the pan
3. Wait 30 seconds — Pan should stop sizzling
4. Add the drained pasta to the pan
5. Toss to coat with the rendered fat
6. Add 2 tablespoons of hot pasta water to the egg mixture and whisk quickly
7. Pour egg mixture over the pasta
8. Toss vigorously with tongs for 30-40 seconds
9. Add more pasta water if needed (1-2 tablespoons at a time) until creamy

Visual Cues:

• Sauce should be creamy and glossy
• No visible scrambled egg pieces
• Pasta well-coated with sauce
• Chicken and pancetta distributed throughout

Step 7: Serve Immediately

Divide among warm bowls. Top with remaining grated cheese, black pepper, and fresh parsley. Serve immediately!