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 golden rule to silky carbonara is to whisk your egg whites so that they're completely incorporated with the egg yolks.

“It's the main ingredient, so egg yolk is one of the most important aspects of carbonara. The quantity is crucial: the right amount is two egg yolks for each person. As with all pasta, you have to keep the pasta water – the starchy water is how you get a perfectly creamy sauce.

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 vs Alfredo

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.

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.

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.

No cream or milk or anything like that. the only dairy product in Carbonara is the cheese.. Americans use cream because you can hide the mistakes of amateur chefs by adding a different texture with more ingredients.

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.

Why was my carbonara not creamy? ›

If the sauce is too much liquid, the egg will cook and the result will be dry. Once drained the pasta, put in the same hot pot, add the sauce and stir energically until creamy. If happen to be too liquid because of some water left, I use to give a little heat to the pot. In the end I add guanciale and half of its fat.

Eggs is eggs

Whole eggs work well, but I'm going to add just the one extra yolk, just because this really isn't a dish you'd eat every day, and it does add a glorious eggy richness to it.

Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated. Add extra pasta cooking water to keep it saucy (several tablespoons should do it).

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.

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.

Carbonara (Italian: [karboˈnaːra]) is a pasta dish made with fatty cured pork, eggs, hard cheese, salt, and black pepper. It is typical of the Lazio region of Italy. The dish took its modern form and name in the middle of the 20th century. The cheese is usually pecorino romano.

Classic Italian carbonara sauce is typically made with just 4 ingredients: eggs, black pepper, pecorino Romano (or parmesan), and guanciale (or pancetta). Of course, you can play around with the ingredients to your liking (we added cream and garlic to this one and often use bacon or ham instead of pancetta!)