Creamy Chicken Carbonara Recipe (2024)

FAQs

What is chicken carbonara sauce made of? ›

Usually, a traditional carbonara sauce is made with reserved pasta water, eggs and parmesan cheese, all mixed through cooked/warm pasta to create a creamy 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.

What is the golden rule of cooking a carbonara? The golden rule of cooking carbonara is to never cook the sauce over direct heat once the eggs are added.

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.

Carbonara traditionally uses both whole eggs and egg yolks. The whole eggs provide richness and structure to the sauce, while the egg yolks add creaminess and flavor. To make an authentic carbonara, start by cooking guanciale or pancetta (Italian cured meats) until crispy, then add cooked pasta to the pan.

Carbonara is a classic, 5-ingredient Roman pasta dish made with 5 simple ingredients: pasta, eggs, guanciale, Pecorino Romano cheese and black pepper. It's made by tempering eggs, cheese and starchy pasta cooking water into a luscious creamy pasta sauce. The taste is rich, salty and addictive!

Carbonara is almost always served with spaghetti or linguine, but you can use whatever pasta you prefer. For a more unusual take on carbonara, try spinach fettuccine tossed with warm pasta and fresh baby spinach; you'll get a vibrant, beautiful dish with some additional health benefits.

Like we suggest in most of our pasta recipes, pre-shredded cheese just won't give you the same flavor or texture. If you can't find Pecorino Romano, you can substitute Parmesan Reggiano or Piave.

Cacio e uova is essentially Naples' meatless version of carbonara. Its silky sauce is made of eggs—two whole eggs plus an extra yolk keeps everything creamy—and a mixture of grated Parmigiano-Reggiano and Pecorino Romano.

While a simple spaghetti carbonara recipe uses pancetta as the meat and a traditional Italian recipe may use guanciale, a cured pork, De Laurentiis combines bacon and pancetta to give her dish a unique salty kick. But she ups the ante even more with a secret ingredient — cinnamon.

What are the biggest carbonara mistakes? ›

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.

Blown. Taste.com.au Food Director, Amira Georgy, confirmed this, saying: “Traditionally, carbonara sauce contains no cream, just eggs and cheese. The eggs and cheese are added to the hot pasta and tossed together until a silky sauce forms.”

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.

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.

The use of thermal processing is the most effective method for Salmonella inactivation in preparations containing eggs. Consequently, according to regulatory agencies, it is generally mandatory that these preparations must be completely cooked to a temperature of at least 70 °C.

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.

Mostly it's salty, rich, peppery, and a bit smokey. It's such a simple recipe that you should taste the individual components; egg yolk, cured pork fat, salt, pepper, Parmigiano cheese.

Carbonara: History

Because the name comes from the word carbonaro, “coal burner,” some believe the dish was created as a hearty easy-to-make meal by men working outdoors for long periods.

Spaghetti alla carbonara is a traditional Italian dish, which the sauce made of raw egg yolks is heated using only the heat of cooked pasta.