Chicken Carbonara
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tsps
Olive Oil2 tsps
Garlic (minced)2.5 cups
Whipping Cream1 cup
Freshly Grated Parmesan8 large
Egg Yolk1
Salt450 g
Spaghetti1 tbsp
Lemon Peel (finely grated)Directions:
1
Watch how to make this recipe
2
Heat the oil in a heavy large frying pan over medium heat
3
Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes
4
Cool slightly
5
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend
6
Meanwhile, bring a large pot of salted water to a boil over high heat
7
Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes
8
Drain
9
Add the chicken to the pan with the pancetta and stir to combine
10
Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs)
11
Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need)
12
Transfer the pasta to a large wide serving bowl
13
Sprinkle the walnuts and lemon zest over, and serve