Chicken Carbonara

On a lazy night in, my best friend and I decided it would be fun to cook instead of spending unnecessary amounts of money on food and alcohol before going out.  We wanted to make something delicious, but easy, with lots of left overs for the following day.  After searching online for a while, we ultimately decided to create chicken carbona, inspired by Giada De Laurentiis’ recipe.  We ventured around the West Village on a hunt for a decent grocery store, stopping in both Citarella and Gourmet Garage for all of our ingredients.

Although this recipe might seem slightly complex, with some time and patience, this dish came out delicious.  I highly recommend trying out this pasta dish for yourself.  It’ll be sure to impress.

Chicken Carbonara 

Adapted from Giada De Laurentiis

(Serves 4, large portions)


  • 2 teaspoons olive oil
  • 4 ounces thinly sliced pancetta, chopped
  • 2 teaspoons minced garlic
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan
  • 6 large egg yolks
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh Italian parsley leaves
  • Salt
  • 1 package of fettucini
  • 1/2 of a roasted chicken, shredded
  • Freshly ground black pepper
  • 1 tablespoon finely grated lemon peel


Heat the oil in a heavy large frying pan over medium heat. Add the pancetta 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, followed by  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. Grate fresh lemon zest over, and serve.


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