Chicken Carbonara

Chicken Carbonara Recipe

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Lisa Hofmann


I wanted to use the fresh herbs that were in my garden.


★★★★★ 1 vote

20 Min
25 Min


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2 tsp
olive oil
6-8 slice
2-6 clove
2 1/2 c
whipping cream or milk
8 large
egg yokes
1/4 c
chopped fresh basil leaves
1/4 c
chopped fresh italian parsley leaves
1 lb
4 c
chicken (cut into bite sized pieces)
ground pepper
green peas (about half a bag)
1 c
grated parmesan cheese

How to Make Chicken Carbonara


  • 1Heat Oil in a heavy large pan over medium hear. Add bacon and garlic and saute until it is brown and crisp about 8 minuets. Cool slightly.
  • 2In a large bowl, whisk together the cream (or milk), cheese, yolks, basil, and parsley to blend.
  • 3Meanwhile, 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. About 10 minuets
  • 4Add the chicken to the pan with the bacon and stir to combine. Next add the spaghetti and the cream/milk mixture and also peas, and toss over medium heat until the chicken is heated and the sauce coats the spaghetti thickly, about 4 minuets. Don't boil or the egg yolks can scramble. Season the pasta to tase with pepper and top with a little parmesan cheese.

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