Listen, I did not grow up measuring pancetta in grams. The first time I made Creamy Chicken Carbonara in my tiny flat, I used a mug to scoop the pasta and a plastic fork to whisk eggs because the whisk had vanished behind the stove. It still turned out lush and velvety and the whole place smelled like a hug. Now I make this when I need something comforting but quick, the kind of dinner that feels fancy even when you are cooking in slippers. Also, my neighbor once popped by just as I was stirring the sauce, asked for a taste, and then conveniently stayed for dinner. Can you blame them?

Why I keep making this again and again

I make this when the day went a bit pear shaped but I still want dinner that feels special; it delivers without me being chained to the stove.
My family goes mad for it because it is creamy, salty, silky, and has that just one more bite pull. The chicken makes it hearty, so no one goes hunting for snacks ten minutes after.
It teaches patience in the smallest way. I used to rush the egg step and got scrambled bits. Now I slow down, breathe, and it comes out silky every time. Mostly.
And yes, it is a great way to use up that random leftover grilled chicken from last night. Waste not and all that.
(If you are nervous about eggs, I get it. I read up on it here and felt better after: USDA egg safety basics.)

What you need plus easy swaps

Spaghetti or bucatini 250 g, or about a big handful per person. Actually, linguine works nicely too.
Cooked chicken 2 cups shredded or cubed. Rotisserie is brilliant. If I am in a rush I tear it by hand.
Pancetta or streaky bacon 120 g, diced. I sometimes use smoky bacon lardons when the pancetta is hiding at the shop.
Eggs 3 large at room temp. My grandmother swore by the farm ones, but honestly any fresh eggs are fine.
Parmesan 1 cup finely grated plus extra for serving. Pecorino can step in for half if you like a sharper kick.
Garlic 2 cloves, finely chopped. I go with 3 when I am feeling extra.
Olive oil 1 tablespoon, just a splash to get things going.
Salt, black pepper a lot of it, and a pinch of chili flakes if you fancy a bit of warmth.
Optional peas a small cup for color and sweetness. I throw them in frozen.
Pasta water 1 cup reserved. This is the magic. If you are new to the whole pasta water thing, this is a helpful read: how to cook pasta well.

How I cook it, with a few asides

Bring a big pot of well salted water to a lively boil. Drop in the pasta and cook until just shy of al dente, usually 1 minute less than the packet says. Scoop out a cup of that starchy water and set it by the stove, then drain.
While the pasta cooks, whisk the eggs in a bowl with the grated Parmesan and a good pinch of black pepper. It will look thick, almost paste like, do not worry.
In a large skillet, warm the olive oil over medium heat. Add the pancetta and cook until golden and crisp at the edges, about 5 to 7 minutes. Toss in the garlic and let it go fragrant for 30 seconds. This is where I usually sneak a taste of the bacon, purely for quality control.
Add the chicken to the skillet just to warm through, about 1 minute. If using peas, tip them in and let them thaw right there.
Turn the heat down low. Add the drained pasta to the skillet and toss to coat in the pancetta fat. Pour in a small splash of the reserved pasta water, about a quarter cup.
Now the important bit. Take the pan off the heat. Wait 20 to 30 seconds so it is not scorching hot. Pour in the egg and cheese mixture and toss quickly and constantly, lifting the pasta with tongs so everything gets glossy. If it feels too thick, add more pasta water a splash at a time until it becomes creamy and loose.
Taste. Add more pepper and a pinch of salt if needed. If you want it a touch brighter, squeeze in a little lemon, just a wee bit.
Serve immediately with extra Parmesan and a grin. If it looks a bit weird at this stage, it always does right before it goes silky.

Side note that has nothing to do with anything, but my wooden spoon went missing for a week. Found it in the pasta pot, obviously. Classic me.

Little notes I learned the messy way

Room temp eggs make a smoother sauce. Cold eggs seized up on me once. Not dramatic, just grainy.
Tongs are your friend. Forks can shred the pasta; tongs lift and fold like a gentle tide.
Grate cheese finely. Big shreds make the sauce clumpy. A microplane is lovely, but a standard box grater does the job.
If the sauce ever turns a bit scrambled, do not panic. Off the heat, add a splash of pasta water and toss like you mean it, it usually comes back.
I think this tastes better the next day, but honestly, in my house it rarely survives long enough to check.

Variations I have tried

Mushroom boost: sauté 200 g sliced mushrooms right after the pancetta, then carry on. Earthy and cozy.
Green hit: add a handful of baby spinach at the end. It wilts as you toss and feels a bit virtuous.
Lemon and herb: finish with lemon zest and a tablespoon of chopped parsley. Proper fresh.
The one that did not really work: I tried swapping the eggs for Greek yogurt once. It split and tasted odd, sort of tangy in the wrong way, so I would not recommend it.

Gear I actually use

Large skillet, preferably heavy. I always say this pan is essential for even heat. But if you do not have one, use a medium pot and go gently on the heat, it is fine.
Tongs for tossing. If you do not have tongs, two forks will work, just be patient.
Microplane or fine grater. In a pinch, pulse the cheese in a small processor until fluffy.
Heatproof bowl. I have mixed the eggs right in a measuring jug and lived to tell the tale.

Storing and reheating

Cool leftovers quickly and keep in an airtight container for up to 2 days. To reheat, add a splash of water or milk to a skillet and warm gently, stirring so the sauce loosens. Though honestly, in my house it never lasts more than a day. And if you asked me, I tend to think day two has deeper flavor, but that could just be me talking after a long day.

How I like to serve it

Big bowls, extra Parmesan snow on top, and loads of cracked black pepper at the table. Sometimes I add a little drizzle of good olive oil for shine. We usually do a light salad on the side and a cheeky bit of garlic bread if it is Friday. Tradition in my family is to pass the pepper mill around twice. No idea why, just something we do.

Pro tips I wish I knew sooner

I once tried rushing the tempering step and regretted it because the eggs scrambled. Taking the pan off the heat for half a minute makes all the difference.
I salted the pasta water timidly for years. Salty water seasons the pasta from the inside, so be brave.
Do not drain all the pasta water down the sink. I have done this too many times, then had to make do with plain water, which works but is not as silky.
I used to pour cream in by habit. You really do not need it. The eggs and cheese make a creamy sauce all on their own, which is kind of the whole point of carbonara.

Real questions I get

Can I use cream in this Creamy Chicken Carbonara

You can, but you do not have to. The creaminess comes from the eggs and cheese. If you want to add a splash, go tiny, like two tablespoons, so it does not dull the flavor.

What if I only have chicken thighs

Great. Cook them separately until tender, then slice and fold in at the end. Or use leftover roast chicken, it is brilliant. On second thought, poached chicken is lovely too because it stays soft.

Is it safe with the eggs

The residual heat cooks the eggs into a silky sauce. If you are concerned, read up on safety guidelines here and decide what is right for you: egg safety overview. Also, use fresh eggs and keep things clean.

Can I skip the pancetta

Sure. Use turkey bacon, or go meat free and add extra mushrooms. The flavor will be different, but still tasty. A little smoked paprika can mimic that savory note, maybe a quarter teaspoon.

Why did my sauce go clumpy

Probably the pan was too hot or you did not add enough pasta water. Take it off the heat, splash in water, and toss. Actually, I find it works better if I add the eggs in two parts, with water in between.

Do I have to use Parmesan

Parmesan is classic, but Pecorino makes it punchy. A mix is lovely. If all you have is a decent hard cheese, it will still be good. I sometimes check the Parmigiano Reggiano consortium page for storage tips, which sounds nerdy, but hey.

Help, I forgot to reserve pasta water

Been there. Use hot tap water with a small spoon of butter and a pinch of cornstarch whisked in. Not classic, but it will give you some body.

Can I make it ahead

Carbonara is best right away. But if you must, undercook the pasta a touch and keep the sauce a bit looser with extra water. Reheat gently, add more water, and stir patiently. It will not be quite the same, but still lovely for lunch.

Final tiny confession: I have absentmindedly served a portion straight form the pan to myself before calling everyone to the table. Oops. Perks of being the cook, right

Creamy Chicken Carbonara