Description
A delightful twist on the classic Carbonara pasta dish, combining creamy sauce, crispy bacon, and tender chicken for a filling meal.
Ingredients
Scale
- 8 ounces spaghetti
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 ounces pancetta or bacon, diced
- 1 cup cooked chicken, shredded
- 2 large eggs
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the spaghetti according to package directions. Reserve 1 cup of pasta water and drain the rest.
- In a large skillet, heat olive oil over medium heat. Add garlic and pancetta and cook until crispy.
- Add the cooked chicken to the skillet and stir to combine.
- In a bowl, whisk together the eggs and Parmesan cheese.
- Add the drained spaghetti to the skillet and remove from heat. Quickly mix in the egg and cheese mixture, adding reserved pasta water as needed to create a creamy sauce.
- Season with salt and pepper.
- Serve garnished with fresh parsley.
Notes
Use leftover rotisserie chicken to save time. Be careful not to overcook the eggs when mixing them with the hot spaghetti to avoid scrambling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg