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+ servings

Chicken Carbonara

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 4
Author: Vanjo Merano


  • 1 lb. spaghetti noodles cooked according to package instructions
  • 1/4 lb. pancetta chopped
  • 1/2 lb. shredded baked chicken breast
  • 1 1/2 cups heavy whipping cream
  • 1 cup grated Parmesan cheese
  • 6 egg yolks
  • 1/4 cup chopped fresh basil leaves
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons Extra Virgin Olive Oil
  • 3 cloves garlic minced
  • Salt and pepper to taste
  • 2 teaspoons grated lemon peel


  • Cook the spaghetti noodles according to package instructions. Set aside.
  • In a large bowl, combine the egg yolk, heavy cream, Parmesan cheese, basil, and parsley. Whisk and set aside.
  • Heat the oil in a wide cooking pot or casserole.
  • Add-in the pancetta. Cook for 5 minutes.
  • Put-in the garlic and cook until it turns light brown.
  • Add-in the shredded baked chicken. Stir. Cook for 1 minute.
  • Put-in the cooked spaghetti noodles. Toss.
  • Adjust the heat to low and add the heavy cream and egg mixture. Toss until all the ingredients are well distributed.
  • Season with salt and pepper
  • Transfer to a serving plate. Garnish with some grated lemon peel on top.


Serving: 4g