Original article: https://www.foodnetwork.ca/recipe/chicken-carbonara/15474/
Written by: Giada De Laurentiis – foodNetwork
- prep time20 min
- total time 42 min
- serves 6
Far from your average pasta, this dish is complete with pancetta, toasted walnuts, shredded chicken, herbs and Parmesan cheese.
Read more at http://www.foodnetwork.ca/recipe/chicken-carbonara/15474/#8zEzL6JCBbjDbPiJ.99
2 tsp olive oil
120g thinly sliced bacon, chopped
2 tsp garlic, minced
2 ½ cups whipping cream
1 cup Parmesan, freshly grated
8 large egg yolks
¼ cup fresh basil leaves, chopped
¼ cup fresh Italian parsley leaves, chopped
4 cups chicken, coarsely shredded (from 1 roasted chicken)
Freshly ground black pepper
½ cup chopped walnuts, toasted
1 Tbsp lemon peel, finely grated
- Heat the oil in a heavy large frying pan over medium heat. Add the bacon and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
- In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
- Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and 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 or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.