Chicken & Pasta alla Carbonara

Chicken & Pasta <g class="gr_ gr_53 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="53" data-gr-id="53">alla</g> Carbonara
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Pasta <g class="gr_ gr_54 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="54" data-gr-id="54">alla</g> 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.
Serves: 4 Servings
  • 1 lb (0.5 kg) boneless, skinless chicken thighs, cut in quarters
  • ½ lb (0.3 kg) bacon, sliced
  • 1 cup (250 mL) onion, diced
  • 6 cloves garlic, minced
  • 3 eggs, medium
  • ½ tsp (2.5 mL) salt
  • 1 tsp (5 mL) pepper
  • 1 tsp (5 mL) hot red chili pepper flakes
  • ½ cup (125 mL) Parmesan cheese, grated
  • 1 cup (250 mL) parsley, fresh
  • 1 pkg whole wheat spaghetti
  1. Have all ingredients at room temperature before starting.
  2. 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.
  3. 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.
  4. Cook the spaghetti according to package directions using plenty of boiling unsalted water until al dente. Drain well.
  5. 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).
  6. 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.
Making a successful carbonara can be tricky and timing is everything. The three groups of ingredients (i.e., pasta, sautéed bacon and the egg mixture) all need to be tossed together when the pasta and bacon mixture are very hot or else the eggs will not cook properly.

Traditional Italian Carbonara does not contain cream as often seen in restaurants.
Nutrition Information
Serving size: 400g Calories: 690 Fat: 39g Saturated fat: 19g Carbohydrates: 41g Sugar: 3g Sodium: 990mg Fiber: 5g Protein: 44g Cholesterol: 265mg