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Carbonara with chicken and pancetta on a plate with fork

Carbonara with chicken

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(1 ratings)

Prep: 5 mins Cook: 15 mins - 20 mins

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 and extra info

Nutrition: per serving

  • kcal758
  • fat24g
  • saturates11g
  • carbs93g
  • sugars3g
  • fibre5g
  • protein40g
  • salt1.2g
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Ingredients

  • 1 pack spaghetti
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, halved
  • 77g pack pancetta
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 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
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  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.

  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.

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