Name: Pasta Carbonara with Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Penne pasta - 1 (16 ounce) package; Extra-virgin olive oil - ¼ cup; Unsalted butter - 2 tablespoons; Yellow onion, finely chopped - 1 medium; Minced garlic - 3 teaspoons; Thinly sliced pancetta bacon, chopped - 4 ounces; Thinly sliced prosciutto, chopped - 4 ounces; Shredded, cooked rotisserie chicken - 4 cups; Heavy whipping cream, at room temperature - 2 ½ cups; Grated Parmigiano-Reggiano cheese, or more to taste - 1 cup; Egg yolks, at room temperature - 3 large; Chopped fresh basil - ¼ cup; Chopped Italian (flat-leaf) parsley - ¼ cup; Salt and ground black pepper to taste - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pasta Carbonara with Chicken

1. Penne pasta - 1 (16 ounce) package

2. Extra-virgin olive oil - ¼ cup

3. Unsalted butter - 2 tablespoons

4. Yellow onion, finely chopped - 1 medium

5. Minced garlic - 3 teaspoons

6. Thinly sliced pancetta bacon, chopped - 4 ounces

7. Thinly sliced prosciutto, chopped - 4 ounces

8. Shredded, cooked rotisserie chicken - 4 cups

9. Heavy whipping cream, at room temperature - 2 ½ cups

10. Grated Parmigiano-Reggiano cheese, or more to taste - 1 cup

11. Egg yolks, at room temperature - 3 large

12. Chopped fresh basil - ¼ cup

13. Chopped Italian (flat-leaf) parsley - ¼ cup

14. Salt and ground black pepper to taste - ¼ cup

How to cook deliciously - Pasta Carbonara with Chicken

1. Stage

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.

2. Stage

While the pasta is cooking, heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add pancetta and prosciutto; saute until crisp and brown, about 8 minutes. Add chicken and saute until heated through, about 2 minutes. Remove from the heat and set aside to cool slightly.

3. Stage

Whisk cream, Parmigiano-Reggiano cheese, egg yolks, basil, and parsley together in a large bowl until blended.

4. Stage

Return chicken mixture to the stove over medium-low heat. Add drained penne and cream mixture; toss over medium-low heat until penne is thickly coated, about 4 minutes; do not let it boil or the eggs will scramble. Taste and season with salt and pepper if necessary. Transfer to a large, wide serving bowl and serve immediately.