Spaghetti alla Carbonara with Chicken
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Ingredients
- 1tbsp extra virgin olive oil
- 2 chicken breasts
- 250g pancetta, diced
- 40g unsalted butter
- 150ml dry white wine
- 4 whole eggs
- 2 egg yolks
- 100g parmesan, grated
- plus extra for serving
- 400g spaghetti
- Freshly ground black pepper
Details
servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Warm the oil in a frying pan and fry the chicken, once cooked set aside and keep warm. Add the pancetta to the pan and cook slowly until golden. Add half of the butter, then the wine and simmer for a couple of minutes. In a bowl, beat the whole eggs with the egg yolks and add the parmesan, season with black pepper.
Step 2
Cook the spaghetti according to the packet instructions. Drain the pasta and add to the warm pancetta. Add the chicken. Mix until the pasta is nicely coated. Stir in the eggs and cheese – the heat from the pasta will cook the egg.
Step 3
Stir in the remaining butter, check the seasoning and serve immediately with a sprinkling of chopped flat leaf parsley and extra parmesan.
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