Chicken Carbonara from Buca di Beppo features tender grilled chicken tossed with al dente pasta, creamy egg-based sauce, crispy pancetta, and a sprinkle of Parmesan cheese, delivering a rich and savory Italian classic.
Equipments
- Large pot
- Colander
- Large skillet or sauté pan
- Tongs
- Whisk
- Mixing bowl
- Chef’s knife
- Cutting board
- Grater (for Parmesan)
- Measuring cups and spoons
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts
- 1 lb (450g) pasta (spaghetti or fettuccine)
- 6 oz (170g) pancetta
- 4 large eggs
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 cloves garlic
- Salt
- Black pepper
- Fresh parsley (optional, for garnish)
For the best flavor and texture in your Chicken Carbonara, use fresh, high-quality pancetta rather than pre-cooked bacon, as its rich, salty profile is essential to replicate the authentic taste. Ensure the chicken breasts are evenly sliced and grilled to retain juiciness and tenderness before mixing with the pasta. Use freshly grated Parmesan cheese to enhance the creamy egg-based sauce with its nutty, umami notes. When preparing the sauce, temper the eggs gently by whisking in hot cream gradually to avoid scrambling and create a smooth consistency. Your Chicken Carbonara from Buca di Beppo copycat menu will closely match the restaurant's signature savory richness and comforting texture when these ingredient tips are followed.
Instructions
- Instructions:
- Fill large pot with water and bring to a boil.
- Season water with salt, add pasta, and cook until al dente; reserve 1 cup pasta water.
- Drain pasta using colander.
- While pasta cooks, cut chicken breasts into strips.
- Season chicken with salt and black pepper.
- Heat olive oil in large skillet over medium-high heat.
- Add chicken to skillet; cook until golden and cooked through, then remove and set aside.
- Dice pancetta and add to skillet; cook until crispy.
- Mince garlic and add to pancetta; sauté briefly until fragrant.
- Cut off heat and return cooked chicken to skillet; toss to combine.
- In mixing bowl, whisk eggs, heavy cream, and grated Parmesan until smooth.
- Add hot cooked pasta to skillet with chicken and pancetta; toss to combine.
- Pour egg-cream-Parmesan mixture over pasta mixture, stirring quickly to coat, adding reserved pasta water as needed for creaminess.
- Season with additional salt and black pepper to taste.
- Use tongs to serve onto plates.
- Garnish with extra Parmesan and chopped fresh parsley, if desired.
Substitution
Chicken Carbonara from Buca di Beppo copycat menu combines grilled chicken, al dente pasta, and a creamy egg-based sauce with crispy pancetta and Parmesan cheese for an authentic Italian taste. You can substitute pancetta with bacon if pancetta is unavailable, as it provides a similar smoky flavor. When fresh Parmesan is unavailable, pre-grated Parmesan or Pecorino Romano cheese can be used without significantly altering the dish's taste. Use heavy cream sparingly or replace it with whole milk for a lighter sauce, though the texture will be less rich. Be sure to cook the pasta just until al dente to maintain the perfect bite that complements the creamy sauce and tender chicken.
Tips
Ensure pasta water is salted generously for flavor, and reserve a cup before draining to adjust sauce consistency. When adding the egg-cream-Parmesan mixture to the pasta, stir quickly off heat to avoid scrambling the eggs while achieving a creamy texture. Cut chicken into uniform strips for even cooking and use tongs for gentle tossing to keep the pasta intact. Taste and adjust seasoning last, as pancetta and Parmesan already contribute significant saltiness to your dish.
Nutritions
Chicken Carbonara from Buca di Beppo provides a balanced source of protein from tender grilled chicken and pancetta, essential for muscle repair and immune function. The creamy egg-based sauce contributes key nutrients like vitamin A, D, and calcium from eggs and Parmesan cheese, supporting bone health. Pasta delivers carbohydrates, the body's primary energy source, while olive oil offers healthy monounsaturated fats beneficial for heart health. Your meal combines macronutrients and micronutrients, both vital for sustained energy and overall wellness.
Storage
Store leftover Chicken Carbonara in an airtight container in the refrigerator to keep the creamy sauce and tender chicken fresh for up to 3 days. When reheating, gently warm in a skillet over low heat while stirring to maintain the sauce's texture and prevent curdling. Your best option is to avoid freezing, as this can cause the eggs in the sauce to separate and alter the dish's consistency.
Variation or Alternatives
You can substitute pancetta with smoked bacon or guanciale for a different smoky flavor profile in your Chicken Carbonara. For a lighter version, replace heavy cream with half-and-half or whole milk, adjusting the sauce thickness with reserved pasta water. Try grilling the chicken with Italian herbs such as rosemary and thyme for an aromatic twist. Incorporate sauteed mushrooms or spinach into the skillet for added texture and nutrients.
Allergies
Chicken Carbonara from Buca di Beppo contains common allergens such as eggs, dairy in the Parmesan cheese and heavy cream, and pork in the pancetta. The dish also includes gluten through the pasta, which is typically made from wheat. Be mindful of these ingredients if you have allergies to eggs, dairy, pork, or gluten to ensure your meal is safe and enjoyable.
Why this recipe?
Chicken Carbonara from Buca di Beppo is beloved for its rich combination of creamy sauce, tender grilled chicken, and perfectly cooked pasta, offering an authentic Italian-American dining experience. The menu highlights fresh ingredients, including Parmesan cheese and smoky pancetta, which create a harmonious blend of flavors that satisfy comfort food cravings. You will appreciate the balance of textures and the indulgent taste that make it an irresistible choice. Recreating this dish at home lets you capture the restaurant's signature flavor while customizing portions and ingredients to your preference.