dinner · italian
Chicken Carbonara
Glossy peppery egg sauce, crisp bacon, zero cream. 53g protein.
Real carbonara has no cream: the sauce is eggs, Pecorino and starchy pasta water whisked into a glossy, peppery custard right on the noodles. We keep it that way, add golden chicken seared in the bacon fat and cook the sauce gently to a safe 160°F (71°C), so it is silky, never scrambled and never raw.
8.7 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Egg and cheese sauce
- 3 large eggs, at room temperature3 large eggs, at room temperature
- 2 large egg yolks2 large egg yolks
- 1½ oz Pecorino Romano, finely grated, about ¾ cup, plus more to serve43 g Pecorino Romano, finely grated, about ¾ cup, plus more to serve
- ¾ oz Parmesan, finely grated, about ⅓ cup21 g Parmesan, finely grated, about ⅓ cup
- 1½ tsp coarsely cracked black pepper, divided1½ tsp coarsely cracked black pepper, divided
Chicken and bacon
- 3 slices bacon, cut into ½-inch pieces3 slices bacon, cut into ½-inch pieces
- 1¼ lb boneless skinless chicken breasts, cut into thin, bite-size strips565 g boneless skinless chicken breasts, cut into thin, bite-size strips
- ½ tsp kosher salt, plus more for the pasta water½ tsp kosher salt, plus more for the pasta water
- 1 tsp olive oil, only if needed1 tsp olive oil, only if needed
Pasta
- 8 oz spaghetti225 g spaghetti
- 1 tbsp fresh flat-leaf parsley, finely chopped, optional1 tbsp fresh flat-leaf parsley, finely chopped, optional
Method
- Bring a large pot of salted water to a boil (a little less salty than usual; the cheese is salty). In a medium bowl, whisk the eggs, yolks,…
- Every step, timer and tip for this one…
7 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Best eaten fresh. Leftovers keep 2 days in the fridge; reheat in a skillet over low with a splash of water, tossing constantly, and accept that the sauce will be thicker the second time.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
