PASTA CARBONARA WITH CHICKEN
This is Alexis Olivia's best recipe ever! A true Italian sharing a delicious pasta carbonara dish with chicken that everyone will love. Yes, a bit fattening, yet worth it if you are able to indulge every once in a while! Enjoy!
Provided by Alexis Olivia
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
- While the pasta is cooking, heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add pancetta and prosciutto; saute until crisp and brown, about 8 minutes. Add chicken and saute until heated through, about 2 minutes. Remove from the heat and set aside to cool slightly.
- Whisk cream, Parmigiano-Reggiano cheese, egg yolks, basil, and parsley together in a large bowl until blended.
- Return chicken mixture to the stove over medium-low heat. Add drained penne and cream mixture; toss over medium-low heat until penne is thickly coated, about 4 minutes; do not let it boil or the eggs will scramble. Taste and season with salt and pepper if necessary. Transfer to a large, wide serving bowl and serve immediately.
Nutrition Facts : Calories 796.4 calories, Carbohydrate 45.3 g, Cholesterol 265.7 mg, Fat 51.9 g, Fiber 2.2 g, Protein 37.9 g, SaturatedFat 25.5 g, Sodium 613.8 mg, Sugar 2.7 g
SPAGHETTI ALLA CARBONARA
For a quick dinner, whip up Tyler Florence's authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
- Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
- Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.
CHICKEN CARBONARA
This chicken carbonara is simply delicious!
Provided by lauren 1891
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat olive oil in a large, heavy frying pan over medium heat. Add pancetta and garlic; saute until brown and crisp, about 8 minutes. Remove from the heat and cool slightly.
- Whisk cream, Parmesan, egg yolks, basil, and parsley together in a large bowl until well blended.
- Stir chicken into the pancetta mixture until combined. Add cooked spaghetti and cream mixture. Toss over medium-low heat until chicken is heated through and sauce forms a thick coating over the spaghetti, about 4 minutes. Do not boil or the eggs will scramble. Season with salt and pepper and transfer to a large, wide serving bowl.
Nutrition Facts : Calories 714.6 calories, Carbohydrate 45.4 g, Cholesterol 373.1 mg, Fat 43.4 g, Fiber 1.9 g, Protein 34.7 g, SaturatedFat 22.7 g, Sodium 353.1 mg, Sugar 1.8 g
CHICKEN CARBONARA
Provided by Giada De Laurentiis
Categories main-dish
Time 42m
Yield 6 servings
Number Of Ingredients 14
Steps:
- 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 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.
CHICKEN PASTA CARBONARA
This is one of our all-time favorite weeknight meals. It is quick, simple to prepare, and makes the house smell wonderful while it is cooking. Be sure to have all the ingredients chopped and ready to go prior to cooking. We like our pasta spicy, but you can control the "heat" with the amount of red pepper flakes you use. Serve with hot, crusty bread dipped in great olive oil and balsamic vinegar.
Provided by miss gracie
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute bacon in a large skillet until brown and crisp.
- Remove bacon and drain thoroughly on a paper towel.
- Discard all but 2 to 3 tablespoons bacon grease.
- Add chicken and garlic to skillet with reserved bacon grease.
- Saute chicken over medium to high heat until lightly brown and thoroughly cooked.
- Remove chicken to a separate bowl.
- Season to taste with salt and pepper.
- Boil pasta according to package directions.
- Drain.
- While pasta is cooking, saute tomatoes, wine, Italian seasoning and red pepper flakes over medium heat in the skillet until tomatoes are softened and sauce is reduced and slightly thick.
- Return chicken to skillet, incorporate into tomatoes, and bring back to simmer.
- Place pasta in a large serving bowl, add chicken-tomato mixture and blend.
- Top with grated parmesan and bacon.
CHICKEN & PASTA ALLA CARBONARA
Pasta alla Carbonara is a wonderful weekday dish that uses ingredients you likely already have on hand. The addition of chicken to this classic dish bulks it up to make a satisfying meal.
Yield 4
Number Of Ingredients 11
Steps:
- Have all ingredients at room temperature before starting.
- Cut the sliced bacon crosswise into smaller pieces. Sauté bacon, onion, garlic and chicken in a medium sauce pan until nicely browned and chicken is fully cooked. Drain fat from pan.
- Time this so the mixture finishes cooking just when the pasta is done and you are ready for the final steps of putting together the whole dish. It is critical that the pasta and the chicken mixture are very hot for the dish to be a success.
- Cook the spaghetti according to package directions using plenty of boiling unsalted water until al dente. Drain well.
- Meanwhile, whisk the eggs with the salt, pepper, red pepper flakes, grated Parmesan cheese and the fresh minced parsley (or basil or other fresh herb of your choice).
- Drain the pasta and pour it into a large bowl. Add the hot bacon mixture and toss to coat. Then toss again with the egg mixture. The heat of the spaghetti will cook the eggs. Serve with more Parmesan or Romano cheeses.
Nutrition Facts :
PASTA ALLA CARBONARA
A delicious pasta dish, easy to make and full of veggies. Be careful when adding salt as since the Proscuitto and Parmesan cheese is salty. The recipe comes from an Italian catering service.
Provided by Barb G.
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the spaghetti according to package directions.
- In a large frying pan, place olive oil and chopped onions, saute for a few minutes: add Procciutto or bacon and cook until crisp to your liking.
- While you wait for prosciutto to cook; in a seperate bowl, place the eggs, parmesan cheese and milk and beat until incorporated, set aside.
- Once the Prosciutto is cooked, add the peas (still frozen) and tomatoes just long enough to warm them up; Add the cooked spaghetti and toss ALL the ingredients together.
- Add the eggs and cheese mixture to the spaghetti and QUICKLY toss to cook the eggs as well as to incorparate all the ingredients; once the egg mixture is cooked, about 5 minutes, It is ready to serve.
Nutrition Facts : Calories 555.4, Fat 16.3, SaturatedFat 5.6, Cholesterol 227.5, Sodium 341.6, Carbohydrate 73.7, Fiber 7.3, Sugar 9.3, Protein 27.9
CHICKEN-BACON CARBONARA
This chicken-bacon carbonara is a meaty spin on an old classic.
Provided by VICKEYA
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned but not crispy, 8 to 10 minutes. Drain on paper towels, then transfer to a bowl.
- Add onion to the drippings and saute over medium heat for 2 to 3 minutes. Add garlic and saute until onion is tender, 3 to 4 minutes more. Pour in wine and continue to cook, stirring constantly, until wine evaporates. Add mixture to the bacon.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes.
- Meanwhile, coat chicken in just enough oil to moisten. Place in the same skillet that was used for the bacon. Heat over medium heat and cook, sprinkling chicken with 1/2 of the basil, a pinch of nutmeg, and pepper, until browned, 5 to 7 minutes. Turn chicken and repeat seasoning on the other side. Continue to cook until no longer pink in the center and juices run clear, 5 to 7 minutes more. Stir bacon mixture into the chicken and keep warm until pasta is done.
- Combine eggs, cream, Parmesan cheese, and remaining 1/8 teaspoon nutmeg in a jar or shaker. Cover and shake until well combined.
- Drain pasta and set aside in a bowl.
- Dump chicken mixture and all drippings into the pasta pot, away from the heat. Add pasta and toss well. All at once, pour egg mixture into the pot, tossing quickly and thoroughly to cook, but not curdle. Serve hot.
Nutrition Facts : Calories 770.7 calories, Carbohydrate 59.2 g, Cholesterol 267.1 mg, Fat 38.7 g, Fiber 3 g, Protein 44.7 g, SaturatedFat 16.7 g, Sodium 792.8 mg, Sugar 3.8 g
CARBONARA WITH CHICKEN
Serve this pasta crowd-pleaser with a fresh green salad for a hearty dinner. Our indulgent chicken carbonara uses eggs and butter to create a rich sauce
Provided by Lulu Grimes
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Cook the spaghetti following pack instructions. Meanwhile, heat the oil in a frying pan and fry the garlic and pancetta until crisp, then add the chicken strips and fry briefly until they're just cooked through. Fish out the garlic clove and discard it. Beat the eggs with the grana padano and some black pepper.
- Add a couple of tablespoons of pasta water to the pancetta pan along with the butter, then drain the pasta and add it to the pan. Pour in the egg mixture, take the pan off the heat and toss together so the egg cooks in the heat of the pasta. Divide between four warm bowls and top with more cheese, if you like.
Nutrition Facts : Calories 758 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 1.2 milligram of sodium
PASTA ALLA CARBONARA
A nutritious and filling version of this classic pasta dish, lighter than the typical American style and adapted for readily available ingredients. No eggs.
Provided by Sam H.
Categories One Dish Meal
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Grate a few big chunks of cheese and mix it together in a bowl. You should have around a cup here but adjust to your liking.
- Set the bacon up to fry in a cast-iron skillet. This needs to be a BIG skillet. Fry it slow so you have plenty of time to work on the rest of the ingredients. When it's done, set it aside and drain all the grease out of the skillet except for a small amount. The bacon should get done shortly before everything else. You'll need 5-8 strips, depending on how much you like.
- Put water on to boil for the pasta.
- Chop up 4 or 5 good-sized mushrooms in whatever size you'd like and mince the garlic.
- The water should be boiling at this point. Add in the pasta and cook to desired firmness. The pasta will cook further in the skillet so you may wish to boil it for slightly less time than normal.
- Brown the garlic and mushrooms with a little olive oil in a small frying pan.
- Add the cooked pasta and a small amount of the water to the cast-iron skillet that you fried the bacon inches There should be a little bit of grease left in there.
- Add the cheese and milk to the pasta and stir until partially melted.
- Add the mushroom/garlic mixture to the pasta and crumble the bacon onto it. A bit of the oil from the mushrooms can go in as well but avoid making it too greasy.
- Serve and season with salt and pepper.
Nutrition Facts : Calories 1179.9, Fat 71.3, SaturatedFat 25.5, Cholesterol 108.4, Sodium 1379.3, Carbohydrate 93.9, Fiber 3.9, Sugar 4.7, Protein 38.7
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