Chicken Carbonara Recipe
Homemade Chicken Carbonara is what's for dinner! We're teaching you how to make chicken carbonara in less than 45 minutes with this amazing recipe.
Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Fat 22
Carbs 64
Protein 40
Yield 6
Ingredients
- 1.5- lbs. boneless skinless chicken thighs
- 1 tablespoon garlic powder
- 2 teaspoons Italian seasoning*
- 1.5 teaspoons salt separated
- 16- oz. dried bucatini pasta
- 4- oz. Pancetta
- ½ large white onion minced
- 1.5 cups peas you can use frozen peas or fresh English peas
- 5 cloves garlic peeled and minced
- ¼ cup dry white wine
- 1 teaspoon anchovy paste
- 5 large eggs
- ⅓ cup whole milk
- ½ cup finely grated parmesan cheese
- ¼ cup starchy pasta water
Instructions
- Begin by cutting the chicken thighs into strips. About ½-inch wide and 2-inches long. Add the chicken to a bowl.
- Sprinkle the chicken with garlic powder, Italian seasoning, and 1 teaspoon of salt. Toss the chicken with seasoning until the chicken is coated in the seasoning. Set aside.
- Bring a large pot of salted water to a boil. Add the bucatini pasta to the water and cook until al dente. Remove 1 cup of the starchy pasta water from the pot before straining the pasta. Set pasta aside, but try to keep the pasta warm.
- Next, add the eggs, whole milk and parmesan cheese to a large bowl and whisk until combined. Slowly drizzle ¼ cup of the warm (not hot) pasta water into the egg mixture, whisking constantly until combined. Be sure the pasta water is not hot or it will scramble the eggs. Set aside.
- Heat a large Dutch oven over medium/high heat. Add the pancetta to the Dutch oven and cook until browned, about 5-7 minutes.
- Remove the pancetta using a slotted spoon. Leave the drippings in the Dutch oven.
- Add the onion and garlic to the drippings and season with remaining salt. Sauté for 1-2 minutes and then add the peas and garlic.
- When the garlic and onions are fragrant, set the veggies aside and add the onion, peas, and garlic to the pancetta.
- Deglaze the Dutch oven with white wine. Pour the wine into the pan and scrape the brown bits from the bottom of the pan.
- Whisk the anchovy paste into the white wine. Then, add the chicken to the Dutch oven and brown for 4-5 minutes on each side until the chicken is golden brown.
- Add the cooked Bucatini to the Dutch oven and toss the pasta with the chicken. Add the pancetta, onion, peas, and garlic and toss again.
- Remove the Dutch oven from the heat and let it cool for 2-3 minutes.
- Once the pot has had time to cool, pour the egg and cheese mixture over the pasta and constantly toss the pasta and chicken in the egg mixture to coat the pasta.
- When the egg mixture becomes creamy and warm, serve with fresh chopped basil, grated parmesan, cracked pepper. Be sure the dutch oven isn’t hot or else the eggs will scramble.
Tips & Notes
- We used Italian seasoning that includes salt. If your Italian seasoning does not include salt you may need to use more salt.
- When you add the whisked eggs to the dutch oven, be sure the dutch oven is warm and not hot or the eggs may scramble. Just keep the pasta and and egg mixture moving until it turns into a sauce.
Watch it
Nutrition Facts
Calories: 614kcal | Carbohydrates: 64g | Protein: 40g | Fat: 22g | Fiber: 4g | Sugar: 5g