Chicken Carbonara

Chicken Carbonara
Reading Time: 1 minute

Chicken Carbonara is one of those recipes that you can cook at a moment’s notice. You probably have everything you need for in your pantry, and it is a stunningly simple dish.

Bryan and I had friends over a few nights ago, and I made us a huge bowl of Pasta Carbonara (but without the pork to accommodate for our friends’ dietary restrictions).

I really like this recipe because it’s no-nonsense, and if you get through it, it’s a really impressive dish.

I thought it was much harder to make than it was. When I learned how easy it was, I didn’t stop making it for a few weeks.

Check out the recipe below, and let me know what you think!

Are there any additions you like to make to your chicken carbonara?

I’ve seen people use cream in the sauce, but I don’t think it’s needed.

The starchy water does enough to make everything stay creamy without the extra dairy.

Chicken Carbonara

July 23, 2017

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Ingredients

  • 1 pound chicken breast
  • 1 pound spaghetti
  • 1 handful basil, roughly chopped
  • 3 ounces Pecorino Romano
  • 3 ounces Parmesano Reggiano
  • 4 egg yolks
  • salt and pepper to taste
  • chopped tomatoes
  • 5 cloves of garlic

Instructions

For the chicken

  1. Oil your pan and add garlic.
  2. Cut your chicken into 1-inch cubes.
  3. Season with salt and pepper and cook until the internal temperature is 165 degrees.
  4. Put aside and keep warm.

For the Pasta

  1. Fill a pan with water and watch for an active rolling boil.
  2. Add salt.
  3. Add in spaghetti, and boil for 9 minutes until al-dente.

For the sauce

  1. Reserve one cup of starchy pasta water before draining the pot.
  2. Separate your egg yolks from the whites.
  3. Mix in your Pecorino Romano and parmesan cheeses.
  4. Crack black pepper over the mixture, and put aside.

Mix everything together

  1. In the bowl with your egg and cheese mixture, pour drained pasta on top, add chicken, sprinkle on your chopped basil and tomatoes and mix everything together. Add your reserved pasta water, and keep mixing until everything is coated and creamy. Add salt and pepper to taste
  2. Enjoy!
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Mila Clarke Buckley
Mila Clarke Buckley

Mila Clarke Buckley is a type 2 diabetes advocate who started her food blog, “The Hangry Woman”, after being diagnosed with type 2 diabetes and struggling to find approachable resources to help her manage the chronic condition and live a happy, healthy life.

HangryWoman.com aims to take away the shame and stigma that comes with a type 2 diabetes diagnosis and covers topics like diabetes management, cooking, and self-care from the perspective of someone living with the chronic condition.

Mila has worked with companies like OneTouch, a Lifescan Company and Whole Foods Market, and she has been featured by The Kitchn, Houston Press, Travel Noire, Healthline, Yahoo Lifestyle, and WebMD.

Mila lives in Houston with her husband and two pups.

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16 Comments

  1. July 28, 2017 / 10:09 am

    Looks and sounds delicious! I’m bookmarking for later!

  2. July 24, 2017 / 5:33 pm

    Looks delicious! Thanks for sharing!

  3. July 24, 2017 / 5:32 pm

    This looks so yummy and simple! I love recipes like this 🙂

  4. July 24, 2017 / 3:29 pm

    Thank you for sharing this recipe, it looks delicious!
    I’m quite fussy with chicken, but I’m trying to branch out a bit more and have the confidence to cook it more regularly, so this pasta recipe will be really helpful!

    Kat – katlast.com
    xx

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