Creamy Chicken Carbonara
Indulge in the rich and comforting flavors of Creamy Chicken Carbonara, a luxurious twist on the classic Italian pasta dish. This recipe combines al dente spaghetti with tender strips of perfectly browned chicken, crispy pancetta, and a velvety sauce crafted from egg yolks, heavy cream, and freshly grated Parmesan. A hint of garlic and a sprinkle of fresh parsley elevate the dish, while the reserved pasta water ensures the perfect creamy consistency. With just 15 minutes of prep time and simple cooking techniques, this hearty and satisfying meal is ideal for busy weeknights or an elegant dinner at home. Serve it up with an extra dusting of Parmesan for a truly indulgent experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 g spaghetti
- 2 pieces chicken breast
- 150 g pancetta
- 4 large egg yolks
- 120 ml heavy cream
- 80 g Parmesan cheese, grated
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- to taste salt
- to taste black pepper, freshly cracked
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining, then set aside.
While the pasta cooks, slice the chicken breasts into thin strips and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the pancetta and cook until golden and crispy, about 4-5 minutes. Remove the pancetta from the skillet and set it aside on a plate lined with paper towels.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced chicken and season lightly with salt and black pepper. Cook until the chicken is browned on all sides and cooked through, about 6-8 minutes. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium-low and add the minced garlic. Cook for 1 minute until fragrant but not browned, then remove from heat.
In a mixing bowl, whisk together the egg yolks, heavy cream, and grated Parmesan cheese until smooth. Season with a pinch of black pepper.
Return the skillet with the garlic to low heat. Add the drained pasta to the skillet, followed by the egg yolk mixture. Toss quickly and continuously to ensure the sauce coats the pasta and does not scramble. Add a splash of the reserved pasta water (a few tablespoons at a time) to loosen the sauce to your desired consistency.
Stir in the cooked pancetta and chicken, mixing well to evenly distribute. Taste and adjust seasoning with additional salt and black pepper if needed.
Garnish with freshly chopped parsley and serve immediately. Optionally, top with more grated Parmesan for extra richness.
Nutrition Facts
Calories |
2880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.7 g | 239% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 1305 mg | 435% | |
| Sodium | 6998 mg | 304% | |
| Total Carbohydrate | 129.0 g | 47% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 4.3 g | ||
| Protein | 166.0 g | 332% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1079 mg | 83% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1578 mg | 34% | |
*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.
