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Creamy Bacon Carbonara with Chicken

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A rich and creamy carbonara dish made with crispy bacon, tender rotisserie chicken, and a silky egg-cream Parmesan sauce over pasta. Quick and easy enough for weeknights yet impressive for guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Sauce Base
  • 1/2 lb pasta — spaghetti or fettuccine Choose your preferred pasta type.
  • 2 large eggs Use pasteurized eggs if concerned about raw consumption.
  • 1/2 cup cream or heavy cream Half-and-half can work in a pinch.
  • 1/2 cup freshly grated Parmesan cheese For the best flavor, use real Parmigiano-Reggiano.
Meat and Vegetables
  • 1/2 lb bacon Fried crisp and crumbled, reserve a few crumbs for garnish.
  • 2 cups cooked rotisserie chicken Cut into bite-sized pieces.
  • 1 small onion Finely chopped.
  • 1/2 cup chopped mushrooms Optional, add alongside the onion.
Seasonings and Garnish
  • 2 tsp olive oil For sautéing.
  • 1/2 tsp salt Adjust to taste, bacon and Parmesan add saltiness.
  • Fresh chopped parsley or dried flakes for garnish Used for presentation.

Method
 

Preparation
  1. In a large bowl, beat the eggs with the cream, grated Parmesan, chopped parsley, salt, and olive oil. Mix until smooth and set aside.
  2. Heat a large frying pan over medium. Add bacon and cook until just crisp. Transfer bacon to a plate, crumble it, and leave 1–2 tablespoons of bacon fat in the pan.
  3. Use the reserved bacon fat to cook the chopped onion over medium heat until translucent and golden, about 4–5 minutes. If using mushrooms, add them now and cook until soft and browned.
  4. Add the rotisserie chicken pieces to the pan and toss to coat and heat through, about 2–3 minutes.
  5. Drain the hot pasta (reserve a small cup of pasta water if needed) and add it directly to the pan with the chicken and onions. Toss to combine.
Cooking
  1. Reduce heat to low. Gradually pour the egg-and-cream mixture over the hot pasta, stirring constantly for 1–2 minutes until the sauce thickens and coats the pasta. If the sauce seems too thick, add a tablespoon of reserved pasta water at a time until silky.
  2. Fold in most of the crumbled bacon, saving a little for garnish. Remove the pan from heat.
  3. Plate immediately and sprinkle with parsley and the reserved bacon crumbs.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 2g

Notes

Best enjoyed immediately; can pair with a crisp salad or garlic bread. Store leftovers in an airtight container, refrigeration is essential.
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