Print

Chicken Carbonara Pasta Bake: A Baked Homage to Rome

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This robust Chicken Carbonara Pasta Bake takes the rich, savory flavor of classic carbonara—egg yolks, pancetta, and Parmesan—and turns it into a hearty, shareable baked casserole. Ideal for family dinners.

Ingredients

Scale

10 ounces pancetta, diced small

4 large egg yolks

1 cup heavy cream, room temperature

2 cups finely grated Parmesan cheese, plus extra for topping

1 teaspoon freshly cracked black pepper

1/4 teaspoon ground nutmeg (optional)

16 ounces dried spaghetti, penne, or rigatoni

2 cups cooked chicken breast, diced into half-inch cubes

2 tablespoons olive oil

1/4 cup finely chopped fresh Italian parsley

Reserved pasta water (approximately 2 cups)

Instructions

1. Preheat the oven to three hundred twenty-five Fahrenheit. Cook the diced pancetta until crisp, then remove the solids, reserving the drippings. Meanwhile, boil the pasta until significantly undercooked (about five minutes). Drain and reserve two full cups of the cooking liquid.

2. Vigorously whisk the egg yolks in a large bowl. Gradually incorporate one and a half cups of the hot, reserved pasta water, ensuring continuous motion to temper the eggs. Whisk in the heavy cream and grated Parmesan cheese until completely smooth.

3. Toss the undercooked pasta, diced chicken, and crisp pancetta into the sauce mixture. Gently mix until every piece is coated.

4. Transfer the mixture to a prepared nine by thirteen inch baking dish. Bake for twenty to twenty-five minutes, stirring once halfway through.

5. Remove the dish from the oven and allow it to rest for at least five minutes. Adjust the consistency with remaining pasta water if a looser texture is desired. Finish with fresh parsley and additional Parmesan cheese before serving.

Notes

Baking at three hundred twenty-five Fahrenheit is crucial to prevent the egg yolks from scrambling.

Use finely grated Parmesan cheese for the best, creamiest texture.

You can substitute pancetta with high-quality thick-cut bacon.

Serve alongside a crisp green salad with a lemon vinaigrette to cut through the richness.

Nutrition

Find it online: https://www.flavourrecipe.com/chicken-carbonara-pasta-bake/