Creamy Chicken Carbonara
This is a recipe for a creamy chicken carbonara the Italian way...there is no cream in this recipe...it is the cheeses that make this creamy and delectable!
Servings: 6
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!