Chicken Carbonara
Pasta noodles with chicken, pancetta, basil and garlic, tossed in a delicious creamy Parmesan sauce.
Servings: 6
Ingredients
- 2 tsp. olive oil
- 4 oz. thinly sliced pancetta chopped
- 2 tsp. minced garlic
- 2 1/2 c. Whipping cream
- 1 c. freshly grated Parmesan
- 8 lg. egg yolks
- 1/4 c. fresh basil leaves chopped
- 1/4 c. fresh Italian parsley leaves chopped
- 1 lb. spaghetti
- 4 c. coarsely shredded chicken (from 1 roasted chicken)
- freshly ground black pepper
- 1/2 c. chopped walnuts toasted
- 1 T. freshly grated lemon zest
Instructions
- Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and sauté 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 salt and pepper if needed.
- Transfer the pasta to a large wide serving bowl. Top with toasted walnuts and lemon zest.
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