easy carbonara

Looking for an easy pasta dinner? This Chicken Carbonara recipe from Delish.com is the bomb.

Best-Ever Chicken Carbonara

fettuccine

bacon

garlic,

lb. boneless skinless chicken breasts,

Kosher salt

black pepper

eggs,

c. Parmesan,

c. parsley,

Made this twice 
each time perfect and delicious 
only thing I changed was doubled the bacon haha

Really good, made thick and hearty spaghetti noodles instead of fettuccine, used maple bacon, delicious!

Very Nice!

I picked this recipe because it looked like something I could make for a quick dinner without a trip to the market. Consequently, I used wide paparadelle noodles and chicken thighs.  I also added some peas for bright color and thinned the sauce with cream instead of the pasta water.  

I was worried about the garlic burning so I took it out of the pan when it had browned but the bacon was still not finished.  

We really enjoyed it.  Nice balanced flavors.

Wow, this was fantastic. And quick. Perfect for a weeknight dinner. I think I'll add veggies next time so that it can be a one-pot meal. 

The only thing I didn't see in the instructions was to chop up the bacon after it was cooked, which I assume we should do (I did).

Excellent dish. The whole family loved it. Will definitely be making it again. 
I did make a couple tweaks such as seasoning the chicken with more than salt and pepper. I added way more Parmesan because we love cheese and I needed to add more pasta water. 
It’s such an easy and delicious meal. I’m super impressed!

This dish was amazing! My family all fell in love with it! I did not make it exactly the way that the recipe is. I made a few modifications. For instance, I only used yoke for it, and I increase the amount of Parmesan. Definitely play with this recipe, but it was a real hit!

Cooked it tonight for the fam. It turned out pretty good. Need more pasta water at the end than directed. Substituted sliced beef sausage instead of bacon and that was a good move for us. We were wondering about the raw egg too. We just let it cook on low for a while before we served. Will do it again!

Awesome! I added 1/2 cup cream and tomatoes!!! Excellent

I thought this recipe was great! I cut down on fat by using turkey bacon, and I used some pre-cooked chicken because I'm a college student who needed to study, and it was still delicious!

My husband is a good sport because this was just bad.  Followed the recipe to the T and the process just like on the video.  Eggs do not result in a creamy sauce.  Flavor was OK but it was not even close to creamy or any carbonara I've ever had

This dish was simple and delicious 😋 My family and I enjoyed it accompanied with a green salad, garlic toast and a glass of Chardonnay! Bin Appetit

First food review ever:  Carbonara is a really delicious, inexpensive and easy limited ingredient family meal. Almost everyone has these ingredients in the fridge.  The cook and prep time is accurate. About 30 to 40 minutes. The serving size is accurate, too. The only thing I didn’t like was using whole eggs. I made it with whole eggs because that’s what the recipe called for but it sort of made me queasy with all the eggy liquid and did take extra time to be sure the egg whites had the right texture and were cooked. Next time I’ll use only the yolks and maybe 5 or 6 yolks. No whites.  I think it will be creamier.  The residual heat from the bacon and the hot pasta water will heat the eggs enough to cook them. Hasn’t anyone ever had over easy or over medium eggs?  Unless your eggs are cracked, weeks and weeks old and expired you aren’t going to die. (Caesar dressing uses raw egg yolks).  A lot of people skip the parsley but don’t. It needs the color and flavor.

Was clumpy and not running and creamy at all!

https://streaming.hearstdigitalstudios.com/manual_upload/57aa4b58bbddbd298f0bd994/mp4/57aa4b58bbddbd298f0bd994_Chicken_Carbonara_FINAL__1__1470778225_4000_hd_v3.mp4

Our chicken carbonara is a pasta lover's best friend! ​Can't. Stop. Eating.​

This Chicken Carbonara Is One Of Our All-Time Favorites

When you're craving a comfort food, nothing will cure you like creamy spaghetti carbonara. Here's everything to remember when making our easy recipe.

Easy Spaghetti Carbonara

spaghetti

eggs

c. Parmesan

Extra-virgin olive oil (optional),

Flaky sea salt (optional),

parsley,

How long does a carton of eggs last in your fridge?

My 16 year old made this for his 1st recipe outside of what our family normally makes or eats. During the pandemic, he cooks on Tuesdays! I am so excited about his choices. He made is all happy and he was proud.

To avoid ending up with scrambled eggs, whisk  warm pasta water into the eggs before adding the eggs to the pasta. So the cheese doesn't clump alternate adding the eggs and cheese until it's all mixed in. I also used white pepper because my fam doesn't like the black specs.

My boyfriend is EXTREMELY picky, and I'm tired of the same old-same old... I asked him to find a recipe for me, of something he'd be willing to try. This was the recipe he chose, and I made it for dinner tonight. He cleaned his plate... I repeat, Mr. Picky absolutely CLEANED his plate!!! He said it was delicious, and I agree!

I made this the other day for my roommate and myself. I followed the recipe for the most part. I didn't measure the parmesan, so I probably ended up using more than the recipe called for. We were really excited to try this, and we ended up being quite dissapointed. I am definately an amature cook, so I may just have not done it right, but it ended up being really bland. It was still edible, but we were really dissapointed.

Made this tonight and it was scrumptious!  So glad to have some leftover for tomorrow. Thank you for sharing this recipe.

not a creamy sauce from this recipe.  Plenty of the meaty flavor but thats it...normally so impressed with delish recipes...sad day

Disgusting. Do not make as it is very bland. I followed the instructions and everything this post told me to do. Edible but gross 🙊

Mmmmmmm! I made this recipe for my family and everyone LOVED it! We thought it tasted much better than a restaurant. Absolutely delicious!

Maybe my bacon grease wasn't really high quality or it burnt at some point, even though I tried to be careful... But it left a strong aftertaste in my mouth after eating it. The dish itself was king of good, but it is the last time I am cooking with bacon grease

Absolutely delicious!  Three of us finished the entire meal. My husband said it was better than what he's had in an Italian restaurant. I will happily accept that compliment.

This is so delicious.  One of our favorites!

Just made this and it tasted amazing! My family loved it and we finished the whole thing. Thank you so much for sharing it

Followed the recipe step by step and l personally think it was too much bacon grease for the pasta. If I got rid of some grease I think the pasta would of came out perfect. Definitely wasn’t the time to get upset stomachs with no tp in stock anywhere lol.

I made this for the first  time and like others,  I had a hard time with the egg mixture... its ok, but not like the video shows... not sure how to make the egg mixture just right. But its good

Easy peasy and delicious!  I add sauteed mushrooms to mine. Super budget friendly!  Quick! And she loves it too!! :) Side note on not scrambling the eggs:  move noodle mixture to a hot pad or towel, let cool for 1 minute, then mix in half the cheese/eggs, stirring vigorously, repeat.

I consider myself a very seasoned cook...I tried this recipe tonight and followed it to the letter and I have to say it’s probably the worst thing I’ve ever tasted! I have no idea where I went wrong and there was absolutely nothing I could pull out of my experience hat that salvaged it. Literally tasted like puke 😝😳

Was good, my kids rated it an 8/10 so that's a plus but thinking of trying it with grilled chicken next time and try to figure out how to make it more creamy and less watery

https://streaming.hearstdigitalstudios.com/d0201780-abd6-4e35-940b-7cf27a4c39e3/video_rover_16x9_1080p_hd_1542051619_58516.mp4

When you're craving a comfort food, nothing will cure you like creamy carbonara. It's an insanely easy dinner recipe that ANYONE can make.

This 20-Minute Spaghetti Carbonara Is The Comfort Food Fix You Need TONIGHT

Everything you love about a carbonara, wrapped up in a gorgeous little pasta package. This carbonara ravioli is a flex, in the most delicious way possible.

Carbonara Ravioli

’00’ Flour

Good Quality Organic Whole Eggs

Tsp Whole Black Pepper

Ricotta

Pecorino

Egg Yolks

Salt

Diced Guanciale/Pancetta

Butter

Lemon

Pecorino, To Serve

Semolina

Black Pepper

To make the pasta dough, pour the flour out onto a clean work surface and create a well in the centre. Add the eggs and, using a fork, beat the eggs together. Slowly incorporate the flour into the centre of the well until you have a thick paste. Bring the walls of flour into the paste and knead until you have a smooth, springy dough. Wrap in cling film, or cover with an upturned bowl and rest for 30 mins.

Set a small pan over a medium heat. Chuck in the peppercorns and toast for 2-3 mins, or until fragrant. Transfer to a pestle and mortar or spice grinder and coarsely crush. Tip the ricotta into a bowl and grate in the pecorino. Beat together, season with salt, lots of the pepper and add to a piping bag. If you don’t have a piping bag, chuck it into a sandwich bag and snip off the corner. Pop the bag into the fridge.

Roll out the rested pasta using a pasta roller or a stand mixer attachment. Pass one-third of the dough through the widest setting, and keep working your way down until you have landed on the second thinnest setting. Cut the pasta sheets into 10x10 cm squares and cover with a damp towel. Repeat until all the pasta is rolled out.

To make the ravs take a square of pasta and pipe a thick ring of ricotta just bigger than the egg yolk into the centre. Plop an egg yolk into the middle and pipe some extra ricotta around the edge so the cheese comes all the way up the sides. Season the yolk, lightly brush the border of the pasta with water and carefully lower another square over the top, covering the yolk and cheese. 

Carefully press your way around the filling, removing as much air as you can from the ravioli. Once it is mostly sealed, scoop up off the bench and press firmly around the edges to make sure the pasta is very sealed. You can trim the rav into any shape you like now, a fluted cutter is nice, cut into a heart, a star or leave as a square, up to you. Pop onto a semolina lined tray and repeat with the remaining ingredients, make a couple of extra if you can just in case any pop!

Bring a pan of water to a rolling boil and season with salt. Add the guanciale/pancetta to a pan and set over a medium heat. Cook slowly until the fat has completely rendered and the guanciale/pancetta is crisp. Drop four ravs into the water, cooking for 2-2.5 mins, you don’t want the yolk to overcook. Scoop the crispy guanciale/pancetta out of the pan and leave the fat. Lower the heat and drop in the butter. Add plenty of pepper and, once melted, add in a little cooking water and swirl around vigorously to emulsify. Cook gently until the butter is glossy and coating the pasta beautifully.

Divide between warm plates, top with crispy guanciale/pancetta, a mountain of pecorino and extra black pepper. Get stuck in.

The best Pasta Carbonara recipe is simple, creamy, and one of Italy&#39;s best-known dishes. Follow my step-by-step instructions for the best pasta carbonara that everyone will enjoy!

Pasta Carbonara

½ lb rigatoni or spaghetti noodles

Pecorino Romano (, or Parmigiano Reggiano)

salt

Slice pancetta into thin (1-inch) strips and quickly brown them. Do not overcook them. Remove the pan from the heat and put the pancetta on paper towels to absorb the excess fat.

Grate the pecorino and add the eggs. Beat with a whisk until smooth.

Bring water to a boil, adding 10g of salt for each liter of water. Add the pasta and cook until it’s ‘al dente&#39;. Reserve pasta water.

Drain pasta and put it into the bowl with the egg mixture. Add a splash of pasta water that you put aside, and toss well. Be careful not to add too much water; otherwise, the carbonara will get too runny.

Add remaining pecorino and more water, if needed, to the creamy, smooth sauce.

Place pasta on the plate then add the bacon or pancetta. Top with grated pecorino cheese and a sprinkle of black pepper.

Serve immediately while still hot.

https://content.jwplatform.com/videos/Osuv0gSh.mp4

The best Pasta Carbonara recipe is simple, creamy, and one of Italy's best-known dishes. Follow my step-by-step instructions for the best pasta carbonara that everyone will enjoy!

Italian food doesn&#039;t get more classic that carbonara. Our version is silky-smooth with extra bacon, a garlicky understone, and ALL the cheese. Less than 30 minutes to make from start to finish.

Bucatini Carbonara

garlic

oz pecorino romano cheese, shredded

tsp kosher salt,

tsp black pepper (or more if you'd like)

bucatini

Fill a large pot halfway with water. Bring to a boil. Season generously with salt. It should be almost as salty as sea water. (You don&#039;t want to fill the pot all the way to the top with water because we want the water to become starchy from the pasta so we can use it in the sauce. Leave enough room for the pasta to cook without crowding, but no more than that.)

While the water comes to a boil, dice the bacon. Add the bacon to a large skillet and cook over a medium heat. Once the bacon is brown and crisp, use a slotted spoon to transfer the bacon to a paper towel. Drain all but 1 tablespoon of the bacon fat.

While the bacon cooks, add egg, egg yolks, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a medium bowl. Whisk to combine and set aside.

Drop the pasta in the water. Use tongs to make sure the bucatini does not stick together. Cook the bucatini UNDER aldente - this is usually about 2-3 minutes shy of the cooking time listed on the package. Reseve the cooking liquid.

When the pasta is about 1 minute shy of being done (about 4-5 minutes in), add the garlic to the skillet with the bacon fat. Saute over a medium-low heat until fragrant, but not brown. If garlic starts to brown, use the slotted spoon to remove from the pan. Turn the heat off.

Use tongs to transfer the bucatini to the skillet with the bacon fat and garlic. If you had to remove the garlic, add it back in. Toss the pasta in the bacon fat and garlic.

Take 1/2 cup of the starchy pasta water and SLOWLY whisk it into the bowl with the eggs and cheese. Once combined, pour the mixture over the bucatini. (Make sure the stove is OFF.) Quickly toss the bucatini with the egg, cheese, and pasta water mixture. Continue to toss until the cheese has melted and the sauce is smooth. If needed, add more hot pasta water to loosen the sauce up and make it shine. Season to taste with salt and pepper.

Add bacon back to the skillet with the pasta. Toss. Again, if needed add more pasta water and season to taste with plenty of salt and freshly cracked black pepper. Garnish with extra cheese.

Top 5 easy carbonara recipes from across the web

The most viewed easy carbonara recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best-Ever Chicken Carbonara

Easy Spaghetti Carbonara

Carbonara Ravioli

Pasta Carbonara

Bucatini Carbonara

Top 5 easy carbonara recipes from across the web

The most viewed easy carbonara recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best-Ever Chicken Carbonara

Easy Spaghetti Carbonara

Carbonara Ravioli

Pasta Carbonara

Bucatini Carbonara

The most viewed easy carbonara recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine