Chicken Carbonara

So, compared to many of the other recipes here, this one is a little more complicated, but well worth the effort.

Chicken Carbonara
Recipe type: Main
  • 2 tsp. Olive oil
  • 4 ounces thinly sliced pancetta, chopped
  • 2 tsp minced garlic
  • 2 ½ cups whipping cream
  • 1 cup freshly grated Parmesan
  • 8 large egg yolks
  • ¼ cup chopped fresh basil leaves
  • ¼ cup chopped fresh Italian parsley leaves
  • Salt
  • 1 lb. Spaghetti (I use cellentani pasta)
  • 4 cups coarsely shredded chicken (from 1 roasted chicken)
  • Freshly ground black pepper
  • ½ cup chopped walnuts, toasted (I usually leave these out)
  • 1 Tbsp lemon zest (finely grated lemon peel)
  1. Heat the oil in a heavy large frying pan over medium heat. Add the pancetta ans garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
  2. In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
  3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is jut tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
  4. Add the chicken to the pan with the pancetta and stir to combine.
  5. Add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs).
  6. Season the pasta to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need).
  7. Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.



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