Chicken Carbonara
Indulge in the creamy, savory decadence of Chicken Carbonara, a delightful twist on the classic Italian pasta dish. This recipe combines tender strips of seasoned chicken breast with crispy pancetta, swirled in a luscious sauce made from egg yolks, Parmesan, and Pecorino Romano cheeses. Perfectly cooked al dente spaghetti or fettuccine is tossed with garlic and olive oil, then finished with bursts of fresh parsley for a vibrant touch. The balance of hearty proteins and rich, cheesy flavors ensures every bite is a satisfying experience. Ready in under 40 minutes, this crowd-pleasing dish is ideal for weeknight dinners or special occasions. Serve it hot with extra Parmesan for a truly authentic and comforting meal. Keywords: Chicken Carbonara recipe, creamy pasta, Italian chicken pasta, quick weeknight dinner.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 12 ounces Pasta (spaghetti or fettuccine)
- 4 ounces Pancetta
- 4 Egg yolks
- 1 cup Parmesan cheese, grated
- 1 cup Pecorino Romano cheese, grated
- 2 Garlic cloves, minced
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Parsley, chopped
Instructions
Begin by slicing the chicken breasts into thin strips. Season them with a pinch of salt and pepper.
In a large pot, bring salted water to a boil for the pasta. Cook the pasta until al dente, according to package instructions. Reserve 1 cup of the pasta cooking water and drain the rest.
Heat a large skillet over medium heat and add the olive oil. Add the sliced chicken and cook until golden brown and cooked through, about 6-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the pancetta and cook until crispy, about 4-5 minutes. Add the minced garlic and sauté for another minute until fragrant.
In a bowl, whisk together the egg yolks, Parmesan cheese, Pecorino Romano cheese, and a generous amount of black pepper.
Return the pasta to the pot or a large mixing bowl and quickly add the egg and cheese mixture, tossing rapidly to create a creamy sauce. Adjust the sauce consistency with the reserved pasta water as needed.
Add the cooked chicken and crispy pancetta to the pasta, gently tossing to combine.
Season with more salt and pepper to taste, then sprinkle with chopped parsley before serving.
Serve the chicken carbonara hot, with extra grated Parmesan on the side as desired.
Nutrition Facts
Calories |
3169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.9 g | 259% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 1384 mg | 461% | |
| Sodium | 9238 mg | 402% | |
| Total Carbohydrate | 110.6 g | 40% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 2.5 g | ||
| Protein | 226.2 g | 452% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 3442 mg | 265% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1658 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
