Chicken Capellini Carbonara Recipes

CAPELLINI CARBONARA

Steps:

• Heat olive oil and butter in large saute pan over medium heat.
• Add shallots, bacon and prosciutto, cook until lightly browned.
• Add wine and chicken stock, cook for 2 minutes over high heat.
• Add cooked pasta, grated cheese, freshly ground pepper and egg yolk, stirring vigorously over high heat until pasta is coated and creamy.
• Transfer to individual plates and serve.

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.

GIADA'S 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.

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.

PASTA CARBONARA WITH CHICKEN

Steps:

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