There’s something undeniably comforting about a steaming bowl of Chicken Carbonara. It’s heaven in a dish – a creamy, quintessentially Italian classic that’s perfect for any occasion; whether it’s a lazy Sunday brunch, a candle-lit dinner, or just a way to cure those midnight cravings. One mouthful of this soul-satisfying goodness will transport you straight to the bustling streets of Rome. Its velvety sauce, salty pancetta, and the subtle kick of garlic are enough to make anyone swoon. Trust me, this Chicken Carbonara recipe is way better than any take-out!
Not to forget, Chicken Carbonara is a perfect balance of luxurious creaminess and the robust flavours. It’s a great dish to impress your guests with, or to make for yourself when you’re in the mood for some particular ‘me time’.
So, are you ready to whip up some magic in your kitchen? Here’s everything you need to know to make the Italian classic:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Yields: 4 bowls
Alright, aprons on, let���s get to it!
Ingredients & Equipment You’ll Need
- 2 boneless chicken breasts
- 1/4 cup of pancetta
- 3/4 cup of heavy cream
- 2 egg yolks
- 1 cup of grated fresh Parmesan cheese
- 2 cloves of garlic
- Spaghetti
- Olive oil
- Salt and pepper to taste
Essential Equipment:
- A skillet
- Boiling pot
Chicken provides robust flavor and heartiness, while Pancetta brings the salty punch and garlic offers that essential aromatic boost. If you’re missing any of these ingredients, you can easily substitute. turkey bacon for pancetta, or coconut cream for heavy cream if you’re looking for a healthier version.
How To Make Chicken Carbonara
- First, cut the chicken breasts into thin strips, season with salt and pepper. In a heated skillet, pan-sear the chicken until it’s cooked through and golden brown.
- Meanwhile, boil the spaghetti until it’s al dente. Reserve a cup of pasta water for later.
- In a separate bowl, whip together the egg yolks, heavy cream, and half the Parmesan cheese.
- Once the chicken is cooked, remove it from the skillet. In the same skillet, stir fry the pancetta until it’s crispy. Then add crushed garlic and saut�� until it���s fragrant.
- Add cooked spaghetti into the skillet, followed by the cream mixture. Toss everything together until the pasta is coated.
- If the pasta looks a bit dry, add the pasta water you’ve reserved earlier. Season with salt and pepper, then add in the chicken. Mix everything well.
- Finally, garnish with remaining Parmesan cheese. Serve hot.
Tips For The Best Results
- Avoid overcooking the pasta���it should be al dente, or firm to the bite.
- Whisk the egg and cream mixture well to avoid scrambling.
Storage Tips
- Chicken Carbonara can be stored in a sealed container in the refrigerator for up to 3 days.
- Reheat in a pan over medium heat. Avoid using a microwave as it could change the texture of the sauce.
Frequently Asked Questions
Q: Can I substitute the pancetta with something else?
A: Yes, you can use turkey bacon as a healthier alternative.
Q: Can this dish be made ahead of time?
A: Yes, just keep the sauce and pasta separate. Toss them together just before serving.
Q: Can I use a different type of pasta?
A: Of course! Just make sure it’s something that can hold onto the creamy sauce nicely.
Q: How do I stop the eggs from scrambling?
A: The trick is to whisk the eggs with cheese and cream before adding them to the pasta, and ensure the pasta isn’t too hot.
Q: Can I make it without the chicken?
A: Absolutely! Without the chicken, you have yourself a traditional Carbonara.
Nutritional Facts of Chicken Carbonara
This dish is not only delicious but also high in protein. Just be aware, it’s also high in calories due to the cream and cheese used.
Finally, freshly made Chicken Carbonara paired with a nice glass of white wine, you’re in for a real treat! This dish is really customizable, feel free to add some mushrooms or peas in there for that added health punch. Teh, it’s always a hit in my household. Happy Cooking!
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