Chicken Carbonara
This chicken carbonara has the classic all-yolk sauce, which yields a rich and creamy texture. For some carbonara recipes the residual heat and starch from the pasta are enough to thicken the yolks, but we prefer the double-boiler method to gently cook the egg yolks to a custard-like texture without the risk of overcooking them to a scramble.
Ingredients
-
8 ounces whole-wheat spaghetti
-
2 ounces diced pancetta
-
8 ounces shredded cooked chicken breast
-
4 large egg yolks
-
1/2 cup grated Pecorino Romano cheese, divided
-
1/2 teaspoon ground pepper, plus more for garnish
-
1/4 teaspoon salt
Description
-
Bring a large pot of water to a boil. Add pasta and cook according to package directions.
-
Meanwhile, place pancetta in a large, cold nonstick skillet. Cook over medium heat, stirring often, until most of the fat is rendered and the pancetta is crisp, about 5 minutes. Add chicken; cook, stirring constantly, until warmed through, about 1 minute. Remove from heat.
-
Whisk egg yolks, 1/4 cup cheese, pepper and salt together in a large heatproof metal bowl. Using tongs, transfer the cooked pasta directly from the boiling cooking water to the bowl with the egg yolk mixture; toss gently until the cheese melts, about 30 seconds.
-
Place the bowl with the pasta over the pot with the boiling cooking water; cook, stirring constantly, until the sauce thickens and coats the pasta, about 1 minute. Remove the bowl from the pot; stir in the pancetta mixture.
-
Divide the pasta among 4 bowls; top with the remaining 1/4 cup cheese. Garnish with additional pepper, if desired.
Related Recipes
Classic Pork Stew
This highly adaptable classic pork stew is hearty and comforting. You can use any fresh herb and swi...
Souvlaki
Greek souvlaki skewers made with tender cuts of pork tenderloin marinated in a flavorful mixture of ...
Hawaiian Pizza Sliders
Hawaiian pizza sliders are a great party slider if you are looking for something different. The comb...