This rigatoni carbonara is a tasty dish that's hugely popular. With tender chicken, crispy bacon, and vegetables coated in a creamy cheese sauce, how could it not be?
This loaded pasta carbonara is an easy and absolutely delicious way to enjoy your mealtime any day of the week! I remember the first time I saw my friend make this pasta dish. I could not believe how she did it! I was literally shocked. Once I tasted it, I knew it was a dish, I'd make forever.
I can not tell you how necessary this recipe is to have in your arsenal. Try to find chili paste or sambal olek. You can find it in most supermarkets, just ask, or order from amazon. Taste a tiny bit. It is spicy but a little can add so much flavor! Even without it, this dish is fabulous!
Penne Carbonara
This recipe was inspired by my pasta Napoletana recipe. Just like it, this delicious dish is loaded with vegetables, however, it uses a creamy sauce rather than a red sauce.
It's delicious when served on its own with a little garlic bread. That's all you need because it's a full meal all by itself.
Why You Will Love this Recipe
- It's relatively easy to make, requiring only a few steps.
- It's loaded with flavor, featuring chicken, bacon, and veggies.
- Even picky eaters love it. I've never had a complaint.
- It's the perfect dinner or addition to any potluck.
Top Tip:
For the best flavor, be sure to use a bit of the bacon fat to cook your chicken.
Ingredients
This recipe only uses simple ingredients that you can easily find at your local grocery store. Check out what makes this recipe pop.
- Chicken breast: For a mild protein that melds well with the other flavors.
- Bacon: Adds a kick of salty, fatty flavor.
- Vegetables: Bell peppers, onions, carrots, and mushrooms add classic vegetable flavor.
- Parmesan cheese: For a deep, earthy cheese flavor.
- White wine: Adds more depth of flavor.
- Rigatoni: The perfect pasta
The full ingredient list along with quantities is in the recipe card at the end of the post.
How to Make Rigatoni Carbonara
This recipe is loaded with flavor, but it's not loaded with work. There are a few steps, but they're all relatively easy. I'm hitting the highlights here. Check the recipe card at the end of the post for a complete rundown of exactly how to make this delicious dish.
1: Cook the pasta according to the package directions and reserve ½ cup of the cooking water. Drain and set aside.
2: Cook the bacon until crisp, leaving a little of the fat in the skillet.
3: Season the chicken and cook in the bacon fat until browned. Set aside.
4: Cook the mushrooms and onions in the same skillet until tender. Then, add garlic, chili paste, parsley, carrots, peppers, and wine. Simmer until thickened.
5: Whisk eggs and cheese together in a large pot and slowly add the vegetable mixture to it.
6: Add the pasta, chicken, and bacon to the pot and toss to coat. Use the pasta water if needed. Enjoy!
Substitutions and Variations
- Ham or pancetta: If you don't have bacon, use ham or pancetta, instead.
- Any short noodle: You can use any short noodle in place of rigatoni including our favorite, penne noodles.
- Chicken broth: If you don't cook with wine, simply use chicken broth.
- More vegetables: You can add even more vegetables if you like. Try any of your favorites.
Equipment
- Measuring cups and spoons
- Knife
- Cutting board
- Pot
- Skillet
Storage
Refrigerator: Store this in an air-tight container in the refrigerator for up to 3 days.
Freezer: Freeze this in an air-tight, freezer-safe container for up to 3 months.
Reheat: Place the pasta in a baking dish with a bit of water and cover with foil. Then, bake at 350 for 10 to 15 minutes until heated through.
What to Serve with Rigatoni Carbonara
I've already mentioned garlic bread, which is perfect with this dish. While this rigatoni carbonara is a full meal in and of itself, it's also excellent when paired with:
Tips
- Reserve some of the bacon fat for cooking the chicken for the best flavor.
- Never cook pasta past al dente. You don't want it too soft, or it will break apart when you mix it into the rest of the dish.
- Slowly pour skillet mixture into egg mixture and stir continuously to avoid scrambing the egg mixture.
- Reserve some pasta water to thin your sauce on your pasta, maybe ¼ to ½ a cup.
FAQ
Pasta carbonara is a pasta dish made with eggs, hard cheese, cured pork of some kinds (bacon, prosciutto, etc.), and black pepper.
Take a bite! If the pasta has softened but still has a firm bite, then it's perfectly done.
Absolutely. It's the perfect dish to add any of your favorite vegetables.
Video
More Delicious Pasta Dishes to Try
Rigatoni Carbonara
Equipment
Ingredients
- 1 pound bacon, pancetta or ham, cooked, diced
- 4 chicken breast, boneless, skinless, cut into 1 inch chunks
- 1 medium onion, chopped or sliced
- 1 cup peppers, any color, cored, seeded, sliced or chopped
- ¾ cup carrots, shredded
- 1 pound mushrooms, fresh, sliced
- 3 cups Parmesan cheese grated
- 1 cup white wine or chicken broth
- salt - to taste
- pepper - to taste
- 6 large eggs
- 2 tablespoons garlic, minced
- 1 pound rigatoni pasta penne pasta or your favorite variety
- 2 tablespoons parsley, fresh, chopped
- ½ - 1 teaspoon chili paste (sambal olek) a little heat, if desired
Instructions
- Prepare pasta of your choice according to package directions. Reserve ½ cup of cooking water. Drain and set aside.
- In a large skillet, cook bacon or pancetta until crispy Drain on paper towel and set aside.
- Pour bacon fat into a small bowl and leave some of the bacon fat in the skillet. Maybe a few tablespoons.
- If using ham or pancetta skip this step because you won't have enough fat in your skillet.
- Heat a tablespoon or two of oil until it shimmers or a drop of water flicked in it dances.
- Rinse and pat chicken dry with paper towel and sprinkle salt and pepper all over chicken.
- Cook chicken in bacon fat or in oil until browned and no longer pink inside; 4 or 5 minutes.
- Transfer chicken to paper towel-lined plate and set aside.
- Add mushrooms and onions to skillet. Cook until tender.
- Add more bacon fat if you need to or if you prefer heat up some oil to cook your mushrooms and onions.
- Then add garlic, chili paste (if using), parsley, carrots and peppers.
- Stir to combine. Add wine or broth and simmer until it thickens; just a few minutes.
- Whisk eggs and cheese together in a large pot.
- Slowly pour skillet mixture into egg mixture.
- Add pasta, chicken and bacon, pancetta or ham to the pot.
- Toss until well-coated.
- Add reserved pasta water, if needed to thin the sauce.
- Taste and season with salt and pepper.
- Serve immediately and enjoy!
Notes
- Reserve some of the bacon fat for cooking the chicken for the best flavor.
- Never cook pasta past al dente. You don't want it too soft, or it will break apart when you mix it into the rest of the dish.
- Slowly pour skillet mixture into egg mixture and stir continuously to avoid scrambing the egg mixture.
- Reserve some pasta water to thin your sauce on your pasta, maybe ¼ to ½ a cup.
Angie Milea
So tasty and good!
Karin and Ken
It is delicious! I hope you give it a try! Take care. Karin