Craving carbonara but in the mood for something lighter than bacon? Slide in chicken. You keep the silky sauce and that rich, peppery vibe, and the whole thing leans a touch fresher and gentler. It also comes together fast, which makes it perfect for a weeknight or a low-key family dinner.
Why this take works
Chicken brings tenderness without extra heaviness, the sauce stays glossy and comforting, and the whole bowl still eats like a classic. Think Italian comfort, just a little cleaner.
What you need
Pasta, 250 g (spaghetti or linguine); chicken breast, 300 g; 2 eggs plus 1 extra yolk; Parmesan or another firm, aged cheese, 50 g, finely grated; light cream, 100 ml (20% fat); garlic, 2 cloves; olive oil, 2 tbsp; freshly ground black pepper, a pinch; salt, to taste; a few sprigs of fresh parsley for serving.
How to make it
- Bring a big pot of water to a boil and salt it generously so it tastes like the sea. Drop in the pasta and cook to al dente per the package. About 1–2 minutes before it is done, ladle out roughly 100 ml of the starchy water and set it aside. Drain the pasta and skip rinsing.
- Slice the chicken into thin strips. Mince the garlic. Warm the olive oil in a wide, deep skillet, add the garlic, and let it gently sizzle for 1–2 minutes to perfume the oil. Fish the garlic out. Add the chicken and cook over medium heat until golden, about 5–7 minutes. Season with salt and black pepper.
- While the chicken cooks, whisk the 2 eggs with the extra yolk in a bowl. Stir in the grated cheese and the 20% cream until smooth and unified.
- Tip the hot pasta into the skillet with the chicken and toss to coat. Take the pan off the heat, then immediately pour in the egg-and-cheese mixture, stirring quickly and continuously so it turns glossy and creamy. Splash in some of the reserved pasta water as needed for that silk-smooth texture.
- Plate it up, shower with extra grated cheese, and finish with chopped parsley. Serve hot while the sauce is glossy and the aroma gets everyone to the table fast.