Chicken Carbonara
Carbonara Sauce
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Chicken carbonara sauce

Indeed, many different ingredients can be added to the authentic Carbonara recipe, and create a whole new and delicious dish. This is one suggestion to people who love Carbonara, but still need a recipe a little bit more elaborate and interesting than the traditional recipe: introducing the chicken carbonara!

Ingredients (for four guests):

* 3 tsps extra virgin olive oil
* 4 ounces sliced pancetta or bacon, chopped
* 2 1/2 cups half-half or 15% cream
* 1 cup freshly grated parmesan cheese
* 8 large egg yolks
* 1/4 cup chopped parsley
* 1/4 cup chopped basil
* 2 cloves minced garlic
* 4 cups coarsely shredded chicken (from 4 boneless chicken breasts)
salt
* 1 lb spaghetti (for spaghetti carbonara, but can be substituted for any other long pasta)
* freshly ground black pepper
* 1 Tbsp finely grated lemon zest

Instructions:

1. Heat the oil in a large, heavy frying pan over medium heat. Add the bacon and saute
about 8 minutes. After about 2 minutes, stir in the chicken. Cook until the bacon
is brown and crisp (for the remaining 6 minutes), Allow to cool down a little bit.
2. Meanwhile, bring a large pot of water to a boil. Add the spaghetti (or chosen pasta) and cook,
as per package instructions. Drain.
3. Whisk in the cream, egg yolks, cheese, basil, parsley, and press in the garlic.
4. Add the spaghetti to the cream mixture and toss over medium-low heat until well heated
and the sauce coats the spaghetti evenly and thickly,
cook for around 4 minutes (do not boil). Season the pasta to taste with freshly ground pepper.
5. Transfer the pasta to a large, wide serving bowl. Sprinkle with the lemon zest and some parmesan, serve.

Makes 5 servings of spaghetti chicken carbonara.



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