This chicken carbonara is simply delicious!
Ingredients
- spaghetti: 1 pack (16 ounce pack)
- olive oil: 2 tsp
- pancetta bacon: 1 pack (4 ounce pack, diced)
- garlic: 2 clove (minced)
- ½ cups whipping cream: 2 piece
- freshly grated Parmesan cheese: 1 cup
- egg yolks: 8 piece
- fresh basil: 0.25 cup (chopped)
- fresh Italian parsley: 0.25 cup (chopped)
- cooked chicken: 4 cups (shredded)
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
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Meanwhile, heat olive oil in a large, heavy frying pan over medium heat. Add pancetta and garlic; saute until brown and crisp, about 8 minutes. Remove from the heat and cool slightly.
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Whisk cream, Parmesan, egg yolks, basil, and parsley together in a large bowl until well blended.
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Stir chicken into the pancetta mixture until combined. Add cooked spaghetti and cream mixture. Toss over medium-low heat until chicken is heated through and sauce forms a thick coating over the spaghetti, about 4 minutes. Do not boil or the eggs will scramble. Season with salt and pepper and transfer to a large, wide serving bowl.
