Chicken Carbonara
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
739 kcal
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Course
Main Course
Chicken Carbonara
Description
This Chicken Carbonara recipe prepares a rich sauce by whisking egg yolks, heavy cream, Parmesan, lemon zest, and herbs, then combining it with pasta, bacon, onion, garlic, and shredded chicken. The bacon crisps first to provide texture and smoky flavor, while the onions and garlic soften for aroma. The chicken warms quickly before mixing with pasta and delicate sauce on low heat to avoid scrambling.
The dish presents creamy pasta with a balanced savory depth from bacon and fresh herb notes. It’s garnished with parsley and more Parmesan. Maintaining low heat when stirring sauce in prevents curdling and achieves that classic silky carbonara coating.
The sauce should be thick enough to evenly cling to the noodles without pooling. Cooking pasta al dente is important for texture after mixing with the warm sauce and ingredients. Leftovers should be cooled before refrigeration to keep pasta from becoming mushy.
Ingredients
- 1 pound spaghetti
- 1 small sweet onion finely diced
- 1/2 cup Bacon diced
- 6 cloves garlic minced
- 4 cups chicken shredded, cooked
- 3 cups heavy whipping cream
- 1 1/2 cups Parmesan Cheese freshly grated
- lemon zest of 1
- 8 egg large yolks
- 1 teaspoon oregano dried
- 1/4 cup basil chopped, fresh leaves
- 1/4 cup parsley chopped, fresh Italian, leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- parsley chopped
- Parmesan Cheese grated
Instructions
- Cook pasta per package directions, aiming for al dente.
- In a large bowl, whisk together egg yolks, cream, parmesan cheese, lemon zest, oregano, basil, and parsley until combined.
- Place a large frying pan over medium heat. Once hot, add diced bacon, and cook until crispy, for about 4-5 minutes.
- Next, add onion and garlic and continue to cook and stir for another 2 minutes.
- Add the chicken to the pan, toss and stir and cook for 4-5 minutes, until the chicken is warm.
- Reduce heat to low-medium and add the spaghetti to the pan, toss to combine, and pour the cream mixture on top. Toss again to combine and ONLY cook for about 4-5 minutes. Cooking longer will make the eggs turn into scrambled eggs.
- Taste and adjust for salt and pepper.
- Garnish with parsley, and more grated parmesan cheese, and serve.
Notes
- Keep heat low when adding egg mixture to pasta to prevent scrambling and ensure a silky sauce.
- Cook pasta just until al dente to avoid over-softening after mixing with sauce.
- Use fresh, pasteurized eggs for safety and best flavor.
- Toss pasta with a little oil if cooling before combining to prevent sticking.
- Cool leftovers completely before refrigerating to maintain texture and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 739 kcal
% Daily Value*
| Calories | 739kcal | 37% |
| Carbohydrates | 68g | 23% |
| Protein | 50g | 100% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 354mg | 118% |
| Sodium | 655mg | 27% |
| Potassium | 674mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 520mg | 52% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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