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Saturday, March 28, 2009

Chicken Carbonara

The traditional carbonara is made of eggs, pancetta, Parmesan cheese, and spaghetti, but this one has a different twist for added texture. Instead of pancetta which is kind of pricey I just used strips of bacon. This is another recipe from Giada de Laurentiis of Everyday Italian.

2 tsps olive oil
4 ounces thinly sliced pancetta or bacon, chopped
2 1/2 cups whipping cream
1 cup freshly grated parmesan cheese
8 large egg yolks
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
2 tsps minced garlic
4 cups coarsely shredded chicken (from 1 roasted chicken)
1 lb spaghetti
freshly ground black pepper
1/2 cup toasted walnuts, chopped (see how to toast nuts here)
1 Tbsp finely grated lemon zest

1. Heat the oil in a large, heavy frying pan over medium heat. Add the bacon and saute until it is brown and crisp, about 8 minutes. Cool until lukewarm.

2. Whisk in the cream, cheese, yolks, basil, parsley, and garlic. Stir in chicken.

3. Meanwhile, bring a large pot of salted water to a boil. Add teh spaghetti and cook, stirring often to prevent the pasta from sticking together, until tender but still firm to the bite, about 10 minutes. Drain.

4. Add the spaghetti to 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). Season the pasta to taste with pepper.

5. Transfer the pasta to a large, wide serving bowl. Sprinkle with the walnuts and lemon zest, and serve.

Makes 6 main course servings.


  1. Hi, I read your review on Mediterranean Fresh cookbook and found your blog. I think it would be so much fun to take part in a cookbook group! How fun. Your group made 30 of these recipies? Incredible! I am part of a book club and we just finished Julie/Julia - I may have to pitch the cookbook idea at bookclub tonight while we are discussion the topic of food. Great idea! I am going to B&N tonight to purchase the cookbook. Thanks for the review.