| Sign Up

Chicken Carbonara

Submitted by: JustRightMenus


A quick weeknight meal.

Servings: 4

Categories: Easily removed from the menu, Italian, pasta

From the kitchen of:

A variation on a recipe in Rachael Ray: 30-Minute Meals (her first book)


4 servings boneless skinless chicken breast, diced (3-4 oz = one serving)

1/4 pound pancetta (or bacon), chopped in 1/2" pieces

4 servings linguine or spaghetti

3 cloves garlic, minced

3 TB olive oil

2 eggs, beaten with a splash of milk and a couple of tablespoons of hte boiling water the pasta cooks in

 A couple shakes crushed red pepper flakes (optional)

1/2 c grated Parmesan cheese, plus extra for the table

A handful chopped fresh flat-leaf parsley (optional)

Freshly ground black pepper, to taste


Cook the pancetta in a small pan over medium-high heat. Once it begins to brown, remove from heat and place it on papaer towels to absorb the grease.

Drop your pasta into boiling salted water and let it cook for 5 minutes before you start the sauce. Cook the pasta until al dente. (Don't forget to takke a few spoonfuls of boiling water from the pasta pot and add it to your scrambled egg mixture.)

Heat garlic and olive oil in a big skillet or frying pan over very low heat. Add crushed red pepper flakes if you like extra heat. Stir-fry the chicken in this pan.

Dump the pasta into a colander, give it a quick rinse, and drain it well.

Turn the heat up on the garlic oil from low to medium. Toss the pasta in the pan with the garlic oil and coat the pasta evenly.

Toss in the pancetta pieces.

Pour the egg mixture evenly over the pasta. Toss the pasta fast and firmly.

Turn the heat off. Add cheese, parsley, and a generous dose of balck pepper.


Serve it up hot, with extra cheese and pepper on hand.