chicken carbonara
This Chicken Carbonara recipe offers a creamy and indulgent take on the traditional Italian dish, incorporating tender chicken pieces and a rich sauce made with eggs, cheese, and pancetta. It’s a comforting meal that’s perfect for any occasion.
Equipment
- 1 large pot
- 1 skillet
- 1 mixing bowl
- 1 pasta strainer
- 1 whisk
- 1 tongs
Ingredients
- 400 g spaghetti
- 2 tablespoons olive oil
- 400 g chicken breast, diced
- 150 g pancetta, chopped
- 3 large eggs
- 100 g grated Parmesan cheese
- 2 cloves garlic, minced
- to taste Salt
- to taste Black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the spaghetti according to the package instructions in a large pot of salted boiling water. Reserve 1 cup of pasta water, then drain the spaghetti.
- While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the diced chicken and cook until it is browned and cooked through, about 7-8 minutes. Add the pancetta and minced garlic, cooking for an additional 3-4 minutes until crisp. Season with salt and black pepper.
- In a mixing bowl, whisk together the eggs and grated Parmesan cheese until well combined. Add a pinch of salt and black pepper.
- Once the spaghetti is drained, add it directly to the skillet with the chicken and pancetta. Toss to combine, allowing the heat from the pasta to help cook the eggs when added.
- Remove the skillet from heat and quickly pour the egg and cheese mixture over the hot spaghetti, tossing continuously to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Serve immediately, garnished with chopped parsley and additional Parmesan cheese if desired.
Notes
- Be careful not to cook the egg mixture too long or at too high a heat to prevent scrambling the eggs.
- You can substitute chicken with cooked and shredded pork or turkey for variation.
- For added flavor, try adding sautéed mushrooms or peas.