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Carbonara with chicken and pancetta on a plate with fork

Carbonara with chicken

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal758
fat24g
saturates11g
carbs93g
sugars3g
fibre5g
protein40g
salt1.2g
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Ingredients

  • 1 pack spaghetti
  • 1 tbsp olive oil
  • 1 garlic clove, halved
  • 77g pack pancetta
  • 1 chicken breast, cut into strips
  • 2 eggs
  • 100g Grana Padano, finely grated, plus extra to serve (wrap the rest tightly and it will keep for several weeks)
  • 1 tbsp butter

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
PORTIONS
A pack of spaghetti is 500g, but this is too much for four portions, so measure about 75g per adult, and less for children depending on how old they are. Serve with a green salad.

Goes well with

Recipe from Good Food magazine, March 2019

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Overall rating

A star rating of 4.3 out of 5.57 ratings
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