Easy 67 min

Chicken Carbonara

american american_region asian european french greek italian korean mediterranean middle eastern region thai unknown savory umami medium fast

Prep

25 min

Cook

42 min

Total

67 min

Ingredients (11)

1 (16 ounce) package spaghetti g

2 teaspoons olive oil g

1 (4 ounce) package pancetta bacon, diced g

2 cloves garlic, minced g

2 ½ cups whipping cream g

1 cup freshly grated Parmesan cheese g

8 large egg yolks g

¼ cup chopped fresh basil g

¼ cup chopped fresh flat-leaf Italian parsley g

4 cups shredded cooked chicken g

salt and freshly ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.

Meanwhile, heat olive oil in a large, heavy skillet over medium heat. Add pancetta and garlic; cook until browned and crisp, about 8 minutes. Remove from heat; cool slightly.

Whisk heavy cream, Parmesan cheese, egg yolks, basil, and parsley together in a large bowl until well blended.

Stir chicken into pancetta mixture until well combined. Toss in spaghetti and cream mixture over medium-low heat until chicken is heated through and sauce thickly coats spaghetti, about 4 minutes. Do not boil, or eggs will scramble. Season with salt and black pepper. Transfer to a serving bowl.