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What makes this chicken carbonara so creamy and delectable? Would you be surprised if we told you there is no cream or milk involved? It is the cheese choices! Add Pancetta and chicken to make it even more delicious!
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Preheat oven to 350F for 15 minutes.
Get your pasta pot ready! Add water and a pinch of salt (pancetta is salty) and put on high heat. While the water is boiling, you can prep other ingredients!
Rub some olive oil on chicken breasts and add salt and pepper. Cook for 10 minutes and then start cooking your pasta (pasta water should be at a boil). Cook spaghetti per box instruction for al dente.
Whisk the eggs and egg yolks. Add the grated parmesan and the grated pecorino romano cheeses into the egg mixture.
Preheat a sauté pan with olive oil over medium high heat.
Chop the parsley for garnish.
Cook pancetta to tender not crisp!
Drain spaghetti when cooked al dente. Remove sauté pan from heat and add drained spaghetti. Stir to mix all ingredients well.
Cool for a minute. You don’t want to add egg and cheese mixture to a very hot pan. Add egg and cheese mixture slowly. Stir constantly until well mixed!
Grate the additional grated pecorino romano cheese over the carbonara and mix well.
Cut cooked boneless chicken breast into chunks. Ready to plate and serve!
Add to a platter to serve family style and garnish with chopped parsley.
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Creamy Chicken Carbonara
Ingredients
- 4 Boneless Chicken Breasts
- 4 tbsp Olive Oil To coat raw chicken breast and saute pan
- 2 tsp Salt To add to chicken and to spaghetti water
- 1 tsp Ground Pepper
- 1 box Spaghetti
- 4 Large Eggs
- 2 Large Egg Yolks
- 1/4 cup Fresh Parmesan Cheese (Grated)
- 1/2 cup Fresh Pecorino Romano Cheese (Grated) 1/4 cup for egg mixture and 1/4 cup put aside to top carbonara.
- 4 oz Pancetta (Cubed)
- 1 bunch Fresh Parsley (Chopped) For Garnish
Instructions
- Preheat oven to 375F
- Prepare pasta pot with water for spaghetti, add 1 tsp of salt and bring to boil.
- Coat boneless chicken breasts with olive oil and season with 1 tsp of salt & 1 tsp of pepper. Place in preheated oven and time for 10 minutes.
- In a separate bowl whisk eggs and egg yolks. Add 1/4 cup parmesan cheese and 1/4 cup pecorino romano cheese. Whisk until well combined. Set aside.
- Add oil to saute pan and preheat over medium heat.
- When chicken timer goes off add spaghetti to boiling water and cook per box instruction for al dente.
- Chop parsley and set aside for garnish.
- Add pancetta to saute pan. Cook until tender. Do not overcook! Remove from heat.
- When pasta is done, drain and add to pan with pancetta and olive oil. The pan should not be too hot! Mix well. Slowly add egg and cheese mixture. stir constantly until well combined.
- Add another 1/4 cup of pecorino romano grated cheese on top and stir well to get a creamy texture.
- Slice cooked chicken breasts into cubes and place on top of spaghetti carbonara in a serving tray. Top with chopped parsley for garnish. Serve Family style and enjoy!
As an Amazon Associate I earn from qualifying purchases.
This post may contain affiliate links and we may earn compensation or discounts for products, gifts or services when you click on the links at no additional cost to you. Please visit our disclosure policy for more details.
