Chicken Carbonara
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 teaspoons olive oil3 ounces thinly sliced pancetta, chopped2 teaspoons minced garlic2 1/2 cups whipping cream1 cup freshly grated Parmesan8 large egg yolks1/4 cup chopped fresh basil leaves1/4 cup chopped fresh Italian parsley leavesSalt1 pound whole wheat spaghetti pasta4 cups coarsely shredded chicken (from 1 roasted chicken)Freshly ground black pepper1/2 cup chopped pecans, toasted1 tablespoon finely grated lemon peel
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, 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 to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti squash and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the pecans and lemon zest over, and serve.
Serving Size: Makes 10 1/2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user LAC936.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, 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 to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti squash and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the pecans and lemon zest over, and serve.
Serving Size: Makes 10 1/2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user LAC936.
Nutritional Info Amount Per Serving
- Calories: 419.0
- Total Fat: 34.9 g
- Cholesterol: 255.9 mg
- Sodium: 542.6 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 2.0 g
- Protein: 17.0 g
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