Go Back
Creamy Chicken Carbonara Main
Anneke Silva

Creamy Chicken Carbonara

5 from 9 votes
This Creamy Chicken Carbonara is a beautiful dish. When prepared properly, carbonara pasta is both creamy and light at the same time. The sharp Parmesan and creamy egg cling to the spaghetti and create a beautiful silky sauce when combined with the reserved pasta water, while the garlic, crispy prosciutto and savoury shredded chicken adds texture to each bite. I promise you if you make this recipe, it will soon become a regular meal in your home.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
Servings: 6
Course: dinner
Cuisine: Italian
Calories: 636
Ingredients Equipment Method

Ingredients
  

  • 1 box Spaghetti (~500g)
  • 4 tbsp Extra-virgin olive oil
  • 75 grams Prosciutto about 6 slices
  • 3 Chicken Thighs boneless, skin on
  • 5 cloves Garlic
  • Pepper several turns, to taste
  • 1/8 tsp Kosher salt
  • 2 large Eggs
  • 1 large Egg yolk
  • 1 cup Parmesan grated
  • Freshly ground black pepper to taste
  • 3/4 cup Pasta water reserved

Equipment

  • Large Pasta Pot
  • Heavy bottomed pan, I like my Le Creuset Braiser
  • Tongs
  • Kitchen knife
  • Cutting Board

Method
 

  1. Put a large pot of water on the on the stove and salt when it comes to a boil.
  2. Add the spaghetti and cook until al dente, about 11 minutes.
  3. As soon as the pasta is cooking, heat 2 tablespoons of oil in a heavy bottomed pan on medium high.
  4. Salt and pepper the chicken and place it skin side down in the heated pan, 3 minutes.
    Salt and pepper the chicken and place it skin side down in the heated pan, 3 minutes.
  5. Flip and cook an additional 3 minutes then remove and set aside.
    Add the prosciutto and cook until crisped, 2 minutes turning once. Set aside.
  6. Add the prosciutto and cook until crisped, 2 minutes turning once. Set aside.
    Add the prosciutto and cook until crisped, 2 minutes turning once. Set aside.
  7. Mix the Parmesan and eggs until smooth and set aside.
    While the pancetta is cooking, mix the Parmesan and eggs until smooth and set aside.
  8. Reduce heat to medium, and add 2 tbsp evoo and the diced garlic, cook 1 minute.
  9. Chop the chicken and crumbled prosciutto and add it back to the pan.
    Chop the chicken and crumbled prosciutto and add it back to the pan.
  10. As soon as the pasta is cooked, remove a half cup of pasta water and set aside.
  11. Take the pasta from the pot and add it to the pan with the garlic, prosciotto and chicken.
    Take the pasta from the pot and add it to the pan with the garlic, prosciotto and chicken.
  12. Mix the pasta with the oil and pancetta for 2 minutes to coat it.
    Mix the pasta with the oil and pancetta for two to three minutes to coat it.
  13. Take the pan off the heat and add the egg and Parmesan mixture.
    Take the pan off the heat and add the egg and Parmesan mixture.
  14. Mix quickly to ensure the pasta is evenly coated.
  15. Add the reserved pasta water and mix until smooth.
    Add the reserved pasta water and mix until smooth.