This chicken carbonara pasta bake is the perfect Sunday dinner choice for the whole family. Serve with a side of roasted vegetables, a salad, and some crusty bread to soak up extra sauce.
Ingredients
- ounces diced pancetta: 10 piece
- ounces spaghetti: 16 piece
- egg yolks: 4 piece
- Parmesan cheese: 2 cups (grated)
- heavy cream: 1 cup
- chicken breast: 2 cups (cooked)
- Italian parsley: 1 Tbsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Preheat oven to 325 degrees F (165 degrees C). Coat a 9x13-inch baking dish with nonstick cooking spray. Dotdash Meredith Food Studios
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Cook pancetta in a medium skillet over medium-high heat until lightly browned and crisp, about 5 minutes. Set aside. Dotdash Meredith Food Studios
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Boil spaghetti in lightly salted water for 5 minutes. Drain pasta and reserve 2 cups pasta water. Dotdash Meredith Food Studios
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Meanwhile, add egg yolks to a large mixing bowl and whisk until smooth. Dotdash Meredith Food Studios
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Gradually pour 1 1/2 cups hot pasta water over egg yolks, whisking vigorously, making sure to whisk constantly so eggs do not scramble. Dotdash Meredith Food Studios
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Whisk in Parmesan cheese, then heavy cream. Dotdash Meredith Food Studios
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Add cooked pasta, pancetta, and chicken to the sauce, toss to combine. Transfer pasta mixture to prepared dish. Dotdash Meredith Food Studios
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Bake until hot and sauce has thickened, 20 minutes, stirring halfway through. Dotdash Meredith Food Studios
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Remove from heat, stir and let stand for 2 to 3 minutes allowing sauce to continue to thicken. Additional pasta water can be added, as desired, for a saucier pasta. Dotdash Meredith Food Studios
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Garnish with parsley and extra Parmesan cheese. Dotdash Meredith Food Studios
