| Level: | Easy |
| Total: | 42 min |
| Prep: | 20 min |
| Cook: | 22 min |
| Yield: | 6 servings |
Ingredients
- 2 teaspoons olive oil
- 4 ounces thinly sliced pancetta, chopped
- 2 teaspoons minced garlic
- 2 1/2 cups whipping cream
- 1 cup freshly grated Parmesan
- 8 large egg yolks
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh Italian parsley leaves
- Salt
- 1 pound spaghetti
- 4 cups coarsely shredded chicken (from 1 roasted chicken)
- Freshly ground black pepper
- 1/2 cup chopped walnuts, toasted
- 1 tablespoon finely grated lemon peel
Instructions
- Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute 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 pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1104 |
| Total Fat | 74 g |
| Saturated Fat | 33 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 46 g |
| Cholesterol | 456 mg |
| Sodium | 820 mg |
Reviews
Delicious and even better the next day
There is no cream in carbonara. This is more like an Alfredo. That said, it’s quite tasty. Leave the walnuts and lemon zest out.
I made the recipe as shown. Per the recipe, I tasted before adding salt which I did add. We love this recipe. Because we like lemon, I would add a little more lemon zest. The same for the walnuts. This is comfort food on steroids. Love it.
Great recipe; I’d recommend using the juice of a full lemon to really add a TON of flavor. To me the carbonara was a bit too creamy, but the lemon juice really brought the dish to another level.
The other edit I had was going 2 cups of cream, and about a half cup of 2% milk.
Great meal, can’t wait to do it again!
Maybe clarify that it is “cooked” shredded chicken. Most of us know that, but I’m sure some people used raw chicken.
Absolutely delicious! Creamy and savory. I had never had chicken carbonara, so when my daughter-in-law requested… I was so glad to find your recipe! I have seen you on television. You cook with passion and love. Well, My son’s wife tells me this is the best carbonara she’s ever had!
P.S. This dish pairs well with angel food cake; at least that’s what I did with all of my un-used egg whites!
Thanks for an awesome, soon to be go-to recipe.
P.S. This dish pairs well with angel food cake; at least that’s what I did with all of my un-used egg whites!
Thanks for an awesome, soon to be go-to recipe.
Justice for peas!!
Easy to make, wasn’t crazy about the final product.
So tasty and easy to make. Great week night dinner
This was very delicious and easy to make. Using rotisserie chicken and panchetta was perfect. We added spinach since we needed to use it. The sauce was very easy to make. We will do this again and try different types of meat besides chicken. Probably would be just as good with just panchetta.