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Chicken Carbonara

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A classic Italian dish that combines tender chicken, crispy pancetta, and a creamy sauce that envelops perfectly cooked pasta.

Ingredients

Scale
  • 8 oz spaghetti or fettuccine
  • 1 lb boneless, skinless chicken breast
  • 4 oz pancetta, diced
  • 2 large eggs
  • 1/2 cup Pecorino Romano cheese, grated
  • 2 cloves garlic, minced
  • 1/2 tsp black pepper, freshly cracked
  • Salt, to taste
  • 1 tbsp olive oil

Instructions

  1. Cook pasta in a large pot of salted boiling water until al dente, reserving a cup of pasta water before draining.
  2. Prepare chicken by seasoning with salt and pepper, then cook in a skillet with olive oil until golden, about 6-7 minutes per side. Let rest before slicing.
  3. Cook pancetta in the same skillet until crispy, about 4-5 minutes. Add minced garlic and sauté for 1 minute.
  4. Mix egg yolks, grated Pecorino Romano, and black pepper in a bowl until smooth.
  5. Combine pasta, sliced chicken, and reserved pasta water in the skillet, then quickly stir in the egg mixture to create a creamy sauce.
  6. Serve immediately, garnishing with extra cheese and black pepper.

Notes

Ensure not to scramble the eggs while mixing. For a lighter version, consider using egg whites.

Nutrition

Keywords: Chicken Carbonara, Italian recipe, comfort food, pasta dish, quick dinner

Find it online: https://oliviatable.com/chicken-carbonara/