CARBONARA WITH CHICKEN RECIPE | BBC GOOD FOOD
Serve this pasta crowd-pleaser with a fresh green salad for a hearty dinner. Our indulgent chicken carbonara uses eggs and butter to create a rich sauce
Provided by Lulu Grimes
Categories Dinner, Main course, Pasta
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Cook the spaghetti following pack instructions. Meanwhile, heat the oil in a frying pan and fry the garlic and pancetta until crisp, then add the chicken strips and fry briefly until they're just cooked through. Fish out the garlic clove and discard it. Beat the eggs with the grana padano and some black pepper.
- Add a couple of tablespoons of pasta water to the pancetta pan along with the butter, then drain the pasta and add it to the pan. Pour in the egg mixture, take the pan off the heat and toss together so the egg cooks in the heat of the pasta. Divide between four warm bowls and top with more cheese, if you like.
Nutrition Facts : Calories 758 calories, FatContent 24 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 93 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 5 grams fiber, ProteinContent 40 grams protein, SodiumContent 1.2 milligram of sodium
LOADED CHICKEN CARBONARA RECIPE | ALLRECIPES
Easy and delicious weeknight dinner.
Provided by Tessie
Categories Italian Recipes
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove bacon from skillet with a slotted spoon and drain on a paper towel-lined plate. Drain fat from skillet, reserving 2 tablespoons of the bacon drippings.
- Season chicken with salt and pepper. Heat 1 tablespoon bacon drippings in the skillet over medium heat. Cook chicken breast halves in the bacon drippings until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to cutting board and tent with foil. Rest chicken for 5 minutes before slicing; set aside.
- Heat remaining tablespoon bacon drippings in skillet over medium heat until shimmering. Cook and stir garlic and ground black pepper in skillet until fragrant, about 30 seconds. Pour wine into skillet; cook at a simmer until thickened, about 2 minutes. Remove from heat.
- Whisk Parmesan cheese and eggs together in a bowl. Slowly stream wine mixture into the Parmesan mixture while whisking continually.
- Bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Remove 1/2 cup of the water from the pot for later use.
- Put the peas in a large colander. Drain the pasta in the colander with the peas. Return drained pasta and peas to the pot. Stir bacon, chicken, and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired.
Nutrition Facts : Calories 927.6 calories, CarbohydrateContent 94.3 g, CholesterolContent 261.2 mg, FatContent 23.9 g, FiberContent 8.2 g, ProteinContent 73.8 g, SaturatedFatContent 9.6 g, SodiumContent 1024.9 mg, SugarContent 4.9 g
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Reviews 4.5
Total Time 42 minutes
Category main-dish
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- 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.
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Total Time 40 minutes
Category Chicken Pasta
Calories 714.6 calories per serving
- 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.
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Reviews 3.8
Total Time 25 minutes
Category low sugar, nut-free, easy chicken, weeknight meals, dinner, poultry
Cuisine Italian
- In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot. Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet. Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes. Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined. In a small bowl, beat together eggs, Parmesan, and parsley and season with salt and pepper. Pour egg mixture over pasta and toss until coated, then add a couple tablespoons pasta water until creamy. (Add more pasta water by the tablespoonful as necessary.) Garnish with Parmesan and parsley and serve immediately.
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- Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in spaghetti, chicken, cheese and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon.
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Total Time 25 minutes
Calories 585 calories per serving
- Cook the tagliatelle in a large pan of boiling salted water, according to the packet instructions.
- Slice the mushrooms, peel and finely chop the garlic, then add to a frying pan over a medium heat with the oil. Sauté for 5 minutes until softened.
- Finely grate the Parmesan (if using) into a bowl, then finely chop and add the parsley leaves and chives.
- Beat in the egg yolks and crème fraîche, and season well with black pepper.
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- Drain the tagliatelle, saving a cupful of the cooking water, then return it to the pan.
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Total Time 15 minutes
Calories 633 calories per serving
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