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Pasta Carbonara with Chicken

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Pasta Carbonara with Chicken




    Ingredients :

  • 1 (16 ounce) package penne pasta
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 3 teaspoons minced garlic
  • 4 ounces thinly sliced pancetta bacon, chopped
  • 4 ounces thinly sliced prosciutto, chopped
  • 4 cups shredded, cooked rotisserie chicken
  • 2 ½ cups heavy cream, at room temperature
  • 1 cup grated Parmigiano-Reggiano cheese, or more to taste
  • 3 large egg yolks, at room temperature
  • ¼ cup chopped fresh basil
  • ¼ cup chopped Italian (flat-leaf) parsley
  • salt and ground black pepper to taste
  • Methods :

  • Step 1

    Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.

  • Step 2

    While the pasta is cooking, heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add pancetta and prosciutto; saute until crisp and brown, about 8 minutes. Add chicken and saute until heated through, about 2 minutes. Remove from the heat and set aside to cool slightly.

  • Step 3

    Whisk cream, Parmigiano-Reggiano cheese, egg yolks, basil, and parsley together in a large bowl until blended.

  • Step 4

    Return chicken mixture to the stove over medium-low heat. Add drained penne and cream mixture; toss over medium-low heat until penne is thickly coated, about 4 minutes; do not let it boil or the eggs will scramble. Taste and season with salt and pepper if necessary. Transfer to a large, wide serving bowl and serve immediately.

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