5 Videos | Photo: Chicken Carbonara Recipe
Ingredients
- 2 teaspoons olive oil
- 4 ounces thinly sliced pancetta, chopped
- 2 teaspoons minced garlic
- 2 1/2 cups whipping cream
- 1 cup freshly grated Parmesan
- 8 large egg yolks
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh Italian parsley leaves
- Salt
- 1 pound spaghetti
- 4 cups coarsely shredded chicken (from 1 roasted chicken)
- Freshly ground black pepper
- 1/2 cup chopped walnuts, toasted
- 1 tablespoon finely grated lemon peel
Directions
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. 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). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 350 reviews
By calisarah02
on January 31, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
omgosh, oh so PERFECT ! Not bland at all ... :
By Sara122
on January 24, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My boyfriend agreed that this was the best thing I've ever made for him! It is indeed an expensive dish, but here are some things I did to make it less expensive: 1 use regular bacon rather than pancetta (it cost less than $4 and there was lots left over, 2 make half of what is listed above- this recipe makes a Huge portion, and 3 use dried rather than fresh herbs. If possible, buy the whipping cream in little 1.25 cup containers- which is exactly what half the recipe would call for, so there's no waste/extra expense. I wouldn't skimp on the fresh parmesan- the flavor is what made this dish so special, so I used the real $6 grated parmesan straight from the cheese wheel at an upscale grocery store rather than the "sprinkle cheese" in the green cylinder that most people keep on hand.
By alyssaeran
on January 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I follow this recipe exactly and it comes out perfectly every time! Make sure you don't skip the lemon and walnuts - they add so much to the overall flavour.
A word of caution: Don't leave the sauce on too high once you add the cream. The eggs cook very easily.
Read all 350 reviews