Chicken Carbonara
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
6 servings
-
Calories
774 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Carbonara
Report
Chicken Carbonara is ready in 30 minutes with crispy bacon and a velvety smooth sauce. Easy enough for weeknights, impressive enough for guests!
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Ingredients
Chicken
- 1 pound thick cut bacon slices or diced pancetta
- 2 boneless skinless chicken breasts about 1 pound
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Pasta
- 1 tablespoon salt
- 1 pound Spaghetti
- 4 large egg yolks
- 2 whole eggs
- 1 1/2 cups grated pecorino romano cheese divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley to garnish (optional)
Instructions
- Dice 1 pound thick cut bacon slices. Heat a 12-inch skillet or 3 to 4-quart braiser over medium heat. Add the bacon and cook until crisp, about 7 to 10 minutes, stirring occasionally. Use a slotted spoon to remove the bacon from the skillet and set aside on a paper towel-lined plate. Reserve about 2 tablespoons of the grease in the skillet.
- Season 2 boneless skinless chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add chicken to the skillet directly in the bacon grease. Cook for 5 to 7 minutes per side, until chicken reaches an internal temperature of 165°F (74°C). Remove from pan and dice or shred.
- Meanwhile, bring a large pot of water to a boil and season with 1 tablespoon salt. Cook 1 pound spaghetti according to package directions. Use a liquid measuring cup to reserve 1 1/2 cups of the pasta water and set it aside before draining.
- In a small mixing bowl, whisk together 4 large egg yolks, 2 whole eggs, and 1 cup of the grated pecorino romano cheese.
- Toss the drained pasta with cooked bacon and chicken in the skillet. Pour in the egg mixture and reserved pasta water, and toss together with the pasta for 2 minutes.
- Serve hot, topped with remaining cheese, 1/2 teaspoon freshly ground black pepper, and 2 tablespoons chopped fresh parsley to garnish.
Notes
- Worried about those eggs being raw? The residual heat from the pasta and the pasta water is enough to cook the eggs. If you are still worried, you can combine it all in the skillet and cook over medium heat for 2 minutes.
- Worried about those eggs being raw? The residual heat from the pasta and the pasta water is enough to cook the eggs. If you are still worried, you can combine it all in the skillet and cook over medium heat for 2 minutes.
Nutrition Information
Show Details
Serving
1serving
Calories
774kcal
(39%)
Carbohydrates
59g
(20%)
Protein
37g
(74%)
Fat
42g
(65%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
6g
Monounsaturated Fat
17g
Trans Fat
0.1g
Cholesterol
224mg
(75%)
Sodium
2212mg
(92%)
Potassium
504mg
(14%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
422IU
(8%)
Vitamin C
2mg
(2%)
Calcium
307mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 774 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 774kcal | 39% |
| Carbohydrates | 59g | 20% |
| Protein | 37g | 74% |
| Fat | 42g | 65% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 224mg | 75% |
| Sodium | 2212mg | 92% |
| Potassium | 504mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 422IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 307mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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