Smoked Chicken Carbonara

How to Make Smoked Chicken Carbonara

1. 1

   Step 1: Prep and smoke the chicken

   Pat the chicken breasts dry, rub with olive oil, kosher salt, and half the black pepper. Preheat your smoker to 225°F (107°C) and smoke chicken until the internal temperature reaches 160°F (71°C), about 60–90 minutes depending on thickness. Remove and let rest 10 minutes, then thinly slice or shred; reserve juices for later if desired.

   For this step

   • 1 lbBoneless skinless chicken breasts
   • 1 tbspOlive oil
   • 1 1/2 tspKosher salt
   
2. 2

   Step 2: Boil pasta and reserve pasta water

   Bring a large pot of water to a rolling boil, salt generously, and cook the spaghetti until just al dente according to package directions. Before draining, reserve 1 cup (240 ml) of the starchy pasta water, then drain the pasta and set aside briefly.

   For this step

   • 12 ozSpaghetti
   
3. 3

   Step 3: Make the egg-parmesan emulsion

   While the pasta cooks, whisk the eggs with the grated Parmesan and remaining black pepper until smooth and slightly frothy. This mixture will become your sauce when combined with hot pasta — keep it ready so you can work quickly off the heat to avoid scrambling.

   For this step

   • 3 largeLarge eggs
   • 1 cupFreshly grated Parmigiano-Reggiano
   
4. 4

   Step 4: Render the pancetta

   In a large skillet over medium heat, cook the diced pancetta until the fat renders and pieces are crisp, about 6–8 minutes. Keep the rendered fat in the pan (reduce a bit if there's excess), then remove from heat to prepare for combining with the pasta.

   For this step

   • 4 ozPancetta (diced) or guanciale
   
5. 5

   Step 5: Toss pasta with sauce and smoked chicken

   Add the drained hot spaghetti to the skillet with pancetta fat and toss to coat. Remove the pan from direct heat and quickly pour in the egg-parmesan mixture, tossing vigorously while adding reserved pasta water a few tablespoons at a time until you achieve a silky, creamy sauce. Fold in the sliced smoked chicken, taste and adjust seasoning, then finish with extra grated Parmesan and chopped parsley before serving immediately.

   For this step

   • 2 tbspFresh parsley, chopped (optional garnish)
   

1. Pat the chicken breasts dry, rub with olive oil, kosher salt, and half the black pepper. Preheat your smoker to 225°F (107°C) and smoke chicken until the internal temperature reaches 160°F (71°C), about 60–90 minutes depending on thickness. Remove and let rest 10 minutes, then thinly slice or shred; reserve juices for later if desired.
2. Bring a large pot of water to a rolling boil, salt generously, and cook the spaghetti until just al dente according to package directions. Before draining, reserve 1 cup (240 ml) of the starchy pasta water, then drain the pasta and set aside briefly.
3. While the pasta cooks, whisk the eggs with the grated Parmesan and remaining black pepper until smooth and slightly frothy. This mixture will become your sauce when combined with hot pasta — keep it ready so you can work quickly off the heat to avoid scrambling.
4. In a large skillet over medium heat, cook the diced pancetta until the fat renders and pieces are crisp, about 6–8 minutes. Keep the rendered fat in the pan (reduce a bit if there's excess), then remove from heat to prepare for combining with the pasta.
5. Add the drained hot spaghetti to the skillet with pancetta fat and toss to coat. Remove the pan from direct heat and quickly pour in the egg-parmesan mixture, tossing vigorously while adding reserved pasta water a few tablespoons at a time until you achieve a silky, creamy sauce. Fold in the sliced smoked chicken, taste and adjust seasoning, then finish with extra grated Parmesan and chopped parsley before serving immediately.