Description
This Chicken Carbonara is a creamy, cheesy pasta dish loaded with tender chicken, crispy pancetta, and rich egg yolk sauce. It’s a satisfying and flavorful meal perfect for any night of the week!
Ingredients
Scale
- 2 boneless, skinless chicken breasts, diced
- 12 oz spaghetti
- 1/2 cup pancetta or bacon, diced
- 4 egg yolks
- 1 cup Parmesan cheese, grated
- 1 cup heavy cream
- 4 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta:
- Boil a large pot of salted water and cook the spaghetti according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
- Cook the Chicken:
- In a large skillet, cook the diced chicken over medium heat until golden and cooked through (about 5-7 minutes). Remove from the skillet and set aside.
- Crisp the Pancetta:
- In the same skillet, cook the diced pancetta or bacon until crispy. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Make the Carbonara Sauce:
- In a bowl, whisk together egg yolks, Parmesan cheese, and heavy cream. Season with salt and pepper.
- Combine and Toss:
- Add the cooked chicken back into the skillet with the pancetta. Toss the drained spaghetti into the skillet. Turn off the heat, then quickly mix in the egg yolk sauce, tossing well to coat. If the sauce is too thick, add some reserved pasta water to loosen it.
- Serve:
- Garnish with chopped parsley and more Parmesan if desired. Serve immediately.
Notes
- Avoid overcooking the sauce; the heat from the pasta will cook the eggs without scrambling them.
- You can substitute pancetta with bacon for a smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 620
- Fat: 38g
- Carbohydrates: 55g
- Protein: 28g