Quick & Creamy Spaghetti Carbonara

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spaghetti carbonara recipe

What’s Up, Hungry People?

You know the drill—Mondays are brutal, and that first Tuesday back after a long weekend? Somehow it’s even worse. Trust me, I get it, and that’s why I wanted a meal that was a snap to make but didn’t skimp on flavor.

Enter my quick and rather awesome spaghetti carbonara! The greatest part? You’re only gonna be working with two pans. Yup, you heard that right. Two pans mean fewer dishes, which made my boyfriend particularly happy, considering the usual kitchen armageddon of pots and pans after I cook.

Here’s What You Need

  • Spaghetti noodles: The base of the dish, providing the hearty, satisfying texture we all love in a pasta meal.
  • Eggs: Whisked and combined with Parmesan to create the creamy, dreamy sauce that coats the spaghetti.
  • Chicken breasts: Adds a lean protein to the dish, cooked in bacon grease for extra flavor.
  • Bacon: Cooked and crumbled for a crunchy, savory element that also provides the cooking fat for the chicken.
  • Parmesan cheese: Shredded and mixed into the egg sauce for a nutty, salty kick; also great for garnish.
  • Garlic powder: Provides a quick and easy burst of garlicky flavor to the egg and cheese sauce.
  • Fresh parsley: Adds a touch of color and freshness, used both in the sauce and as a garnish.
  • Fresh cracked pepper: Gives the dish a slight spicy edge, balancing the creamy elements.
  • Salt: Enhances all the flavors, especially important in a dish with multiple protein elements.

Let’s Cook!

First things first, let’s get that bacon sizzling! Cook your bacon strips in a frying pan over medium-high heat until they’re right on the edge of crispy perfection.

frying bacon

Once you’re there, pull those bacon strips out and let them chill on some paper towels to soak up the excess grease. Now, don’t go pouring all that bacon gold down the drain; leave about a tablespoon or two in the pan.

Tip: Bacon fat is liquid gold in the cooking world. It’s full of flavor and can be used to sauté veggies or even as a base for sauces!

bacon fat chicken

Choosing and Cooking the Chicken

As for the chicken, go for the thin, flat breasts or tenders for this one. They cook faster, saving you even more time. Most grocery stores offer these thin-cut beauties, so do yourself a favor and snag some! Cook the chicken thoroughly and then give it a breather before slicing it into bite-sized morsels.

Why go thin?: Thinner chicken breasts cook more evenly and quickly, plus they’re easier to manage when you’re slicing them up for the dish.

carbonara sauce

Whipping Up the Sauce

While your chicken is doing its thing, it’s sauce time! Make sure to whisk those eggs until they’re light and fluffy. This ensures that the eggs won’t be heavy and transform into scrambled eggs when they meet the hot spaghetti.

Why fluffy eggs?: Whisking your eggs until they’re fluffy incorporates air, making your sauce lighter. When the eggs are lighter, they’re less likely to scramble when added to the hot pasta.

carbonara noodles

Cooking with Care

Once you’re ready to combine everything, turn down the heat to medium-low. Stir your heart out to make sure the eggs cook just enough to create a creamy, velvety carbonara rather than a scrambled egg mess.

Temperature tip: Reducing the heat allows you more control over how quickly the eggs cook, ensuring that your sauce stays smooth instead of getting chunky.

This easy spaghetti carbonara is absolutely making it to my weekly rotation. The best part? I almost always have these ingredients on hand because—let’s face it—bacon, eggs, Parmesan, and spaghetti are the cornerstones of any self-respecting pantry and fridge.

bacon chicken carbonara

Tips for Making Perfect Carbonara

  • Bacon Grease: Don’t discard all the bacon grease; it adds a wonderful flavor to the chicken. Reserve a tablespoon or two for cooking the chicken breasts.
  • Chicken Thickness: If your chicken breasts are too thick, you can pound them for even and faster cooking. This ensures that they cook uniformly.
  • Egg Temperature: Using room temperature eggs can help reduce the chance of them scrambling when added to the hot pan.
  • Continuous Stirring: Keep stirring the pasta when you’re adding the egg mixture to avoid scrambling. Consistency is key for a smooth sauce.
  • Low Heat: If you’re worried about the eggs scrambling, keep the heat on the lower side and take your time adding the eggs to the pasta. Patience is your friend here.
  • Cheese Quality: Using freshly grated Parmesan can make a noticeable difference in flavor and texture, compared to pre-shredded versions.
  • Noodle Type: While spaghetti is traditional, you could use linguine or fettuccine for a twist. Just remember, cooking times may vary.
  • Seasoning Check: Before serving, do a quick taste test and adjust salt and pepper as needed. Balancing your seasonings at the end can make all the difference.

So the next time you’re facing a grueling week ahead, remember this easy spaghetti carbonara recipe. It’s quick, straightforward, and tastes like you slaved over the stove for hours. And let’s be honest, anything that gets us out of weekday kitchen duty a bit quicker is a win in my book!

And there you go, Hungry People! You’re now fully equipped to tackle this creamy, dreamy spaghetti carbonara. With just two pans and a handful of ingredients, you’ve got a dinner that’s sure to become a weeknight staple. Enjoy!


Easy Spaghetti Carbonara

The Starving Chef
This easy spaghetti carbonara recipe combines creamy whisked eggs, savory bacon, tender chicken, and grated Parmesan for a quick and satisfying meal that's perfect for busy weeknights.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course For One, Main Course
Cuisine Quick & Easy
Servings 4


  • ¼ box spaghetti noodles
  • 2 eggs whisked
  • 2 chicken breasts
  • 5 slices bacon cooked & crumbled
  • 1 cup fresh Parmesan cheese shredded
  • 2 tablespoons garlic powder
  • 2 tablespoons fresh parsley
  • 1 teaspoon fresh cracked pepper
  • ½ teaspoon salt to taste


  • Cook the spaghetti noodles according to the instructions on the package. Drain and set aside.
  • In a large skillet over medium-high heat, fry the bacon until just crispy. Remove the bacon from the pan and let it rest on paper towels to soak up the excess grease. Reserve one to two tablespoons of bacon grease in the pan.
  • In the same skillet with the reserved bacon grease, add the chicken breasts. Cook until they're no longer pink in the center, which should be about three to four minutes per side. Remove the chicken breasts and let them rest on a cutting board for two to three minutes before slicing them into small chunks.
  • While the chicken is resting, whisk together the eggs, half of the shredded Parmesan cheese, garlic powder, parsley, salt, and pepper. Keep whisking until the mixture is creamy and has lightened in color.
  • Return the drained spaghetti to the skillet. Stir in the crumbled bacon and chicken chunks. Reduce the heat to medium. While continuously stirring, slowly pour in the egg mixture, making sure it evenly coats the spaghetti. If the eggs begin to scramble, cease pouring in the egg mixture and reduce the heat to medium-low. Continue to stir, then slowly add the remaining eggs as you gently bring the heat back to medium.
  • When the sauce is cooked and fully coating the spaghetti, garnish with additional fresh parsley. Serve immediately and enjoy!
Keyword bacon, eggs, noodles, pasta
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