Spaghetti Carbonara with Chicken
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Spaghetti carbonara is a delicious Italian pasta in a smooth egg sauce with plenty of grated Parmesan and crispy pieces of pancetta. It becomes even more filling if you complement the traditional ingredients with shredded chicken. You can use leftover grilled chicken in this recipe, shredding the meat with two forks. The chicken is added at the very end, along with the spaghetti cooked to al dente, and everything is heated through in a pan until the flavors meld. Do not let the sauce boil to prevent the eggs from curdling and to keep it smooth.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g spaghetti
- 2 tsp olive oil
- 110 g thin slices of pancetta, cut into pieces
- 2 tsp. crushed garlic
- 2.5 cups whipping cream
- 1 tbsp. freshly grated parmesan
- 8 large egg yolks
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh parsley leaves
- 1 shredded rotisserie chicken (4 cups)
- 0.5 cups chopped walnuts, toasted
- 1 tbsp finely grated lemon zest
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Recipes with similar ingredients: spaghetti pasta, chicken, walnuts, lemon zest, Parmesan cheese, eggs, cream, pancetta, basil
Cooking the dish according to the recipe:
- Heat olive oil in a large, heavy-bottomed skillet over medium heat. Add the pancetta and garlic and cook until crisp, about 8 minutes. Let cool slightly.
- In a large bowl, whisk together the cream, cheese, egg yolks, basil and parsley.
- Meanwhile, bring a large saucepan of salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, until al dente, about 10 minutes. Drain.
- Add the chicken to the pan with the pancetta and stir to coat evenly. Then add the spaghetti and cream mixture and stir over medium heat until the chicken is heated through and the spaghetti is coated with the thick sauce, about 4 minutes (don't let the sauce boil, or the eggs will scramble). Season with salt and pepper to taste, if needed (the pancetta will likely add the necessary salt). Transfer the pasta to a large, wide serving bowl. Sprinkle with walnuts and lemon zest and serve.
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