Spaghetti Carbonara is one of the easiest pasta dishes that you will ever make! Jazz it up with some Chicken and try your hand at this classic Italian dish today!
This post was originally written and posted on my friend Paige’s site Where Latin Meets Lagniappe… but for some reason her site is down and not longer available. So I’m posting the recipe here for ya’ll to enjoy!
Yes, I said, “ya’ll.” I’m a southerner, too! Well… not anymore as I currently reside in Michigan but I was raised and lived in Florida for 23 amazing years. I hope to get back to it someday but it’s not looking too promising. Without telling you my whole life story, my husband is the culprit and his medical school training and now career is the reason we had to move away and probably won’t be returning.
So I’m super jealous of anyone right now that lives in any of the southern states as I am currently bundled up with sweat pants, a sweater, and space heater typing away on my keyboard in my basement trying to keep warm with my ridiculously hot cup of coffee. The struggle is real for a former Floridian turned Michigander.
Anyway, enough about me… Let’s talk about this pretty pasta that is taking up your screen right now. Spaghetti carbonara is one of my absolute favorite dishes and I thought it would only be fitting to share it over here. It’s such a classic dish and usually when I’m out at a pasta restaurant, I’ll order.
Unfortunately, most carbonara dishes that you find at chain restaurants are made with alfredo sauce. That, my friends, is not how you make classic carbonara. It’s traditionally a sauce made only with eggs, parmesan cheese, and pasta water (if needed). My husband even made a comment about it when I served it… “where’s the sauce?” is what he said.
To my knowledge, he has only had the “restaurant version” of the classic dish and I felt like he was disappointed with this one. However, with a little educating and Googling (because he didn’t believe me) he was convinced I was right. It was only then that he decided to tell me that he loved it and continued to eat the rest of the pot – leaving no leftovers to be had for lunch the next day.
This dish embodies the classic carbonara exactly and the only modification I have made is to add a little chicken. I love chicken, too, so it felt only natural to add it to this dish – to make a chicken carbonara, if you will. Of course, you can leave out the chicken and just go with the classic. Either way, you can’t go wrong!
- 1 lb spaghetti
- 4 large eggs
- 1 cup grated Parmesan cheese
- 6 slices bacon diced
- 4 cloves garlic minced
- 2 boneless, skinless chicken breast diced
- Cook pasta according to package directions, until al dente. Reserve 1/2 cup cooking water and drain rest of pasta.
- While pasta is cooking, whisk together eggs and 3/4 cup parmesan cheese.
- In a large skillet, cook bacon until brown and crispy; about 7-10 minutes. Place on paper towel-lined plate.
- Add garlic and chicken to skillet and cook through; about 7-10 minutes. Reduce heat to low, add cooked pasta, egg/parmesan cheese mixture, and bacon.
- Toss to combine and add reserved pasta water slowly until desired consistency is reached with pasta. Season with salt and pepper, to taste.
- Serve immediately, garnished with remaining parmesan cheese.