Chicken carbonara is definitely one of my favorite pasta recipes. I don’t eat it nearly as much as spag bol as it’s very rich, but I do love it as much. It’s one of them recipes that you can play with quite a bit too. You can do it without the chicken, or replace the chicken with small meatballs or sausages. Mushrooms or vegetables like peas and broccoli could also be used.
I think I originally adapted this carbonara recipe from a Jamie Oliver recipe.
Yum. Chicken carbonara.. I’m hungry again! If you look closely you will see that I started to scramble the eggs. That’s not supposed to happen but it doesn’t make it taste any less delicious. It’s usually a silky smooth cover over the pasta. The egg and cream mix should make the pasta glisten.
Carbonara is a recipe from Rome in Italy, but like a lot of recipes out of Italy they adapt and evolve once they leave the country.
- Chicken breast 600 grams or 21 ounces, cut into bite size pieces
- Bacon 2 slices, chopped (could also use pancetta)
- Egg yolks 4 large
- Linguine dried pasta 500 grams or 17 ounces
- Salt to taste
- Black pepper to taste
- Olive oil
- Lemon zest
- Parsley flat leaf chopped finely
- Double cream 150 ml or 500 fl ounces
- Parmesan cheese grated finely 150 grams or 5 ounces
- Add the diced chicken breast pieces to a large frying pan with a splash of olive oil. Seal the chicken and add the bacon or pancetta pieces.
- Salt a pan of boiling water and cook the dried linguine pasta.
- Mix the double cream, egg yolks, lemon zest, chopped parsley, and half of the parmesan cheese.
- Strain the linguine pasta when it is cooked and keep a little of the water in it. Add the pasta back to the pan and mix the egg and cream mixture.
- Mix it while it’s still hot and then add the chicken pieces.Toss it all together to make sure the egg mixtures covers everything. The pasta should glisten rather looking like it has bits of egg all over it.
- To top it off, add a good sprinkling of quality parmesan cheese.
Guten Appetit!
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