Creamy Chicken Carbonara Recipe (2024)

FAQs

What is chicken carbonara sauce made of? ›

This chicken carbonara uses eggs, Parmesan, and pasta cooking water to create a dreamy, creamy sauce.

The golden rule to silky carbonara is to whisk your egg whites so that they're completely incorporated with the egg yolks. This will create a smooth, velvety sauce. As like any pasta dish, including carbonara, cook the pasta perfectly al dente so that it's soft but still firm, with some bite.

What not to put in Spaghetti Carbonara? Don't put garlic, cream, milk or butter. It is not needed. It is fine if you want to make a dish with those ingredients, but if you want to learn how to make this dish correctly, use only pecorino, eggs/egg yolks, black pepper, guanciale, and pasta water.

Should carbonara have cream? Typically carbonara sauce is only made of eggs, bacon, parmesan, olive oil, seasoning, and sometimes, vegetables. As for cream, Italians will tell you that is a big no no.

Serve with steamed vegetables (broccoli and/or cauliflower work best), over zucchini noodles, your favourite pasta, or rice.

1. Adding your eggs while the pasta is still on the heat. This is one of the most common mistakes when making carbonara. It is very easy to end up with pasta a la scrambled eggs instead.

The traditional method uses raw egg which is mixed vigorously with hot pasta and parmigiana reggiano cheese which transforms into a silky, creamy, luxurious sauce unlike anything you've ever had before. Arguably the best pasta dish in the whole world!

Must-have ingredients

that there are only five ingredients: pasta, pork cheek, eggs, cheese and pepper. That's it. A real carbonara does not contain onion, garlic, or cream.

Whisking your eggs so that the whites are completely incorporated into the yolks will give your sauce a more uniform texture. For an extra creamy sauce, it's best to use mostly egg yolks. The egg whites tend to make carbonara watery, but too many egg yolks can make the sauce too custardy.

Using a large mixing bowl and setting it over the boiling pasta water to create a makeshift double boiler helps prevent you from accidentally scrambling the eggs.

What is the difference between Alfredo and carbonara sauce? ›

The difference between alfredo and carbonara is that carbonara contains an egg while alfredo sauce does not. Carbonara is usually thinner in consistency than alfredo sauce, using the egg to coat the noodles instead of relying on the cream.

It's higher in fat, which gives a velvety texture and richer flavor to the carbonara. I'd rather not go overboard on the richness, so I'll use whole eggs, and typically I'll add an extra yolk to the pan. If guanciale is not available, I'll use pancetta.

Carbonara is traditionally made with guanciale, or cured pork jowl, though pancetta is often substituted, and both are fatty, salty and deeply savoury.

Just because there shouldn't be cream in pasta carbonara doesn't mean it's not creamy. The creaminess of classic carbonara comes from the emulsion of egg yolks, cheese, pasta water, and the rendered fat from the guanciale.

Carbonara is made with guanciale (cured pork), eggs, Pecorino Romano cheese, spaghetti pasta, and lots of black pepper. Italians don't add extra ingredients like cream, milk, garlic, or onions. Try this recipe if you want to make an authentic, creamy carbonara that comes straight from Italy, where I live.

The difference between alfredo and carbonara is that carbonara contains an egg while alfredo sauce does not. Carbonara is usually thinner in consistency than alfredo sauce, using the egg to coat the noodles instead of relying on the cream.

The difference between an Alfredo and a Carbonara: Alfredo is basic – pasta, cream, parmesan, parsley. Carbonara is a little more complicated – pasta, onion, pancetta, garlic, egg yolks, cream, parmesan, parsley.

Does Pasta Carbonara taste like eggs? No, you do not have to worry about your Spaghetti Carbonara tasting like eggs! Although the sauce contains eggs, it also boasts an almost ridiculous amount of sharp, salty, tangy, and pungent Pecorino Romano cheese and rich, salty, savory pork.