Taste the Air-Chilled Difference®

Chicken Carbonara

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Chicken Carbonara

Serves 2 to 4

  • 4 slices bacon
  • 2 boneless skinless Smart Chicken breasts
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 1 pound spaghetti pasta*
  • 8 egg yolks
  • 4 tablespoons heavy cream
  • 1 cup grated Parmesan cheese
  • Canola oil
  • *We recommend using a high-quality imported Italian spaghetti, which you can find in specialty markets and online.

Bring a large pot of salted water to a boil.

Meanwhile, in a sauté pan over medium heat, cook the bacon. While the bacon is cooking, season each chicken breast with salt and pepper and grill or bake until an instant-read thermometer inserted into the thickest portion of the cut reads 165°F. Set the chicken aside to rest.

Cook the pasta to al dente in the boiling water. Reserve about 2 cups of the pasta water and set the strained pasta aside. In a blender, combine the yolks, cream, and Parmesan, and pulse until just combined.

Slice the chicken into thin strips. Add the hot spaghetti to the bacon (with fat) and toss to combine. Turn the heat down to low, add the grilled chicken, and combine. Add the mixture from the blender, stirring continuously to prevent the eggs from scrambling. If the pasta mixture gets too thick, add some reserved pasta water to adjust consistency. Season with salt and pepper to taste. Serve immediately.

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