Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water, then drain.
Prepare the sauce:
In a bowl, whisk together the eggs, egg yolk, Parmesan, and a generous pinch of black pepper. Set aside.
Cook the chicken:
Heat 1 tbsp olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and sauté until cooked through (5–7 minutes). Remove and set aside.
Cook the bacon:
In the same pan, cook the chopped bacon until crispy. Remove excess grease if necessary, leaving about 1–2 tbsp in the pan.
Add garlic and cook for 30 seconds until fragrant.
Combine everything:
Return the chicken to the pan. Add the drained pasta and toss to coat in the bacon and garlic mixture.
Remove the pan from heat. Quickly pour in the egg-cheese mixture and toss vigorously, adding a bit of reserved pasta water until the sauce is smooth and creamy (not scrambled). Use about ½ cup, adding more as needed for desired consistency.
Serve immediately:
Top with extra cheese, parsley, and black pepper.
Tips:
The key to Carbonara is residual heat — the sauce should be creamy, not cooked into scrambled eggs.
For a smoky twist, use smoked bacon or pancetta.
You can also add peas or mushrooms for a bit of variety.
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