Rigatoni Carbonara is a tasty dish that's hugely popular. Tender chicken, crispy bacon and vegetables coated in a creamy, cheese sauce how could it not be? It may take a few minutes to make, but the results are worth it!
I can not tell you how necessary this recipe is to have in your arsenal. Also, 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 is an easy and absolutely delicious way to enjoy your mealtime! Any day of the week!
Easy and yummy! 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. Then, once I tasted what would eventually become our favorite carbonara I knew this was a dish I would make forever.
Ingredients in Rigatoni Carbonara
- bacon, pancetta or ham
- chicken breast
- onions
- sweet peppers
- carrots
- mushrooms
- Parmesan cheese
- white wine or chicken broth
- salt
- pepper
- eggs
- garlic
- rigatoni pasta
- parsley
- chili paste (sambal olek)
How to make Rigatoni Carbonara
Prepare your pasta of choice according to package directions. Reserve ½ cup cooking water. Drain and set aside.
In a large skillet, cook bacon, ham or pancetta until crisp. Drain on paper towel and set aside.
Pour bacon fat into a small bowl and leave some of the bacon fat in your 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 towels and sprinkle salt and pepper all over it.
Cook chicken in bacon fat or 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.
Once tender, add garlic, chili paste (if using), parsley, carrots and peppers. Stir to combine.
Add wine or broth and simmer until thickens, just a few minutes.
Whisk eggs and cheese together in large pot.
Slowly dump skillet mixture into egg mixture.
Add pasta, chicken and bacon, pancetta or ham to your pot.
Toss until coated.
Add reserved pasta water if needed.
Taste and season with salt and pepper.
Serve immediately and enjoy!.
Video
More Delicious Pasta Dishes to Try
Our Favorite Loaded Pasta 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.
Nutrition
Angie Milea
So tasty and good!
Karin and Ken
It is delicious! I hope you give it a try! Take care. Karin