Pasta Carbonara with Chicken – Easiest Recipe Ever:- Pasta carbonara is a traditional Italian dish that is well-known for its savoury and creamy sauce, which is made with eggs, cheese, and pancetta. This sauce is essential to the dish’s authenticity. This variation includes chicken, which results in a more hearty dish that can be eaten for either lunch or dinner.
Pasta Carbonara with Chicken – Easiest Recipe Ever
It is suitable for any meal. Adding this tweak to the dish gives it a wonderful new touch. Because of its velvety consistency, the opulent flavour of Parmesan, and the soft pieces of chicken, it is considered by a great number of people to be their favoured dish.
Ingredients
- Pasta: 12 ounces spaghetti or fettuccine
- Chicken: 2 boneless, skinless chicken breasts
- Pancetta: 4 ounces, diced (or use bacon as an alternative)
- Eggs: 2 large
- Parmesan cheese: 1 cup, grated
- Garlic: 2 cloves, minced
- Olive oil: 2 tablespoons
- Salt: to taste
- Black pepper: freshly ground, to taste
- Parsley: fresh, chopped for garnish
Also see : Healthy Bacon Deviled Eggs Recipe – Step by Step Guide
Instructions
Create a boil in a large saucepan of water that has been seasoned. The pasta should be cooked until it reaches the al dente stage, as specified on the package. Put aside one cup of the water from the spaghetti, and then drain the noodles.
Add salt and pepper to the chicken breasts before cooking them. One tablespoon of olive oil should be heated in a large skillet positioned over medium heat. Once the chicken has been added, grill it for 6-7 minutes on each side until it is completely cooked through. Once the chicken has been removed from the skillet, it should be let to rest for a few minutes before being sliced into thin strips.
Add the pancetta to the same skillet and cook it until it reaches a crispy texture. The pancetta should be removed and placed aside. In the event that it is required, drain some of the fat, leaving approximately one tablespoon in the skillet.
For a smooth consistency, combine the eggs and grated Parmesan cheese in a basin and whisk them together. After adding the garlic that has been minced, heat it for one minute until it becomes fragrant.
After the pasta has been cooked, add it to the skillet along with the garlic and reduce the heat to a low setting. As quickly as possible, pour the egg and cheese mixture over the pasta, and then quickly toss everything together to prevent the eggs from being scrambled. Over the course of several teaspoons at a time, gently incorporate the pasta water that has been set aside until the sauce reaches the appropriate consistency. Incorporate the chicken slices and pancetta that has been cooked.
Additional salt and a generous amount of freshly ground black pepper should be added for seasoning. To finish, sprinkle some chopped parsley on top, and serve right away.
Nutrition
- Calories: 650 kcal
- Protein: 40 g
- Carbohydrates: 50 g
- Fat: 30 g
- Saturated Fat: 10 g
- Cholesterol: 220 mg
- Sodium: 900 mg
- Fiber: 2 g
- Sugar: 2 g
