Lemon Chicken Carbonara Recipes

CHICKEN CARBONARA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a large, heavy frying pan over medium heat. Add pancetta and garlic; saute until brown and crisp, about 8 minutes. Remove from the heat and cool slightly.
• Whisk cream, Parmesan, egg yolks, basil, and parsley together in a large bowl until well blended.
• Stir chicken into the pancetta mixture until combined. Add cooked spaghetti and cream mixture. Toss over medium-low heat until chicken is heated through and sauce forms a thick coating over the spaghetti, about 4 minutes. Do not boil or the eggs will scramble. Season with salt and pepper and transfer to a large, wide serving bowl.

CHICKEN CARBONARA

Steps:

• 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 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 walnuts and lemon zest over, and serve.

LEMON CHICKEN CARBONARA RECIPE

Steps:

• Heat the oil in a heavy, large frying pan over medium heat. Add the bacon and garlic and saute until it is brown and crisp - about 8 minutes - then cool slightly.
• In a large bowl, whisk together the cream, Parmesan cheese, yolks, basil, and parsley.
• Bring a large pot of salted water to a boil over high heat. Add the spaghetti noodles and cook until just tender but still firm to the bite, stirring occasionally (about 10 minutes), then drain.
• Add the chicken to the pan with the bacon and garlic and stir to combine. Next add the cooked spaghetti noodles, cream mixture, and diced tomatoes and toss over medium-low heat until the chicken is warmed through and sauce thickens (about 4 minutes).
• Season the pasta with pepper and salt if desired. Transfer the pasta to a serving dish and sprinkle the lemon zest over the top and serve.