Whenever pasta chooses a journey with protein, the meal is an instant success. Even though there is a particular formula for carbonara, it’s been done with many variations: with grilled zucchini, on pizza, and primavera-style. Some are made with bacon, heavy cream, and garlic, and others with shrimp or chicken (like this recipe). I recognize the specific contribution carbonara makes to Italian cuisine, but here in America, we can mix and mingle a little. It’s fun, isn’t it? Plus, in this version, you get to sear chicken in pork fat—who could say no to that? If you’re looking for an easy pasta dinner that makes weeknights feel extra special, keep reading on for all of my top tips.

How To Make Chicken Carbonara

INGREDIENTS

• Rigatoni: Spaghetti or bucatini are commonly used in classic carbonara (seen in my original recipe), but rigatoni has room to shine here too. Because I’ve cut the chicken into bite-sized pieces, rigatoni is a great option. The bits of chicken and pancetta sneak their way into the tubes too. And instead of losing pieces of chicken and pancetta when twirling spaghetti, you can press your fork into the bits at the same time instead.
• Pancetta: This is a common pork product used in carbonara aside from guanciale. Although some opt for bacon, I chose pancetta since it’s a little more traditional. You can consider it bacon’s better half.
• Chicken: A leaner piece of chicken is your best option here. Sear the chicken breast first before cooking pasta or making the sauce. Then cut the chicken into 1″ pieces. The pasta is tossed in a heatproof bowl off the heat, so there’s no “additional” cooking happening once the two are married.
• Eggs: One of the main components to a carbonara formula are eggs. There’s always yolks, and oftentimes a little egg white too for viscosity and bind. When the hot pasta hits the egg yolks, they turn into a velvety sauce, and it’s instant pasta glory.
• Pecorino Romano: Since carbonara hails from Rome, the ideal cheese to use here is Pecorino Romano. It’s earthy and pungent, a great cheese to break up the richness of the eggy sauce.
• Pasta Water: Cooking your pasta in less water yields a thicker, starchier liquid. I suggest removing the pasta from the water with a slotted spoon so you get residual water in the sauce. The starch helps thicken and makes the pasta glossy.

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