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Carbonara with chicken
1
Carbonara is a dish that has long since left Italy and conquered the world with its simple yet incredibly delicious ingredients. For variety, instead of classic bacon, we offer tender chicken, which is easier on the stomach.
A bit of history: in the Lazio region, where carbonara originated, it may have been popular among coal miners, hence the name ‘carbonara’ (Italian for coal).
Variations
Although the classic version of carbonara calls for spaghetti, you can choose any pasta — penne or even ravioli. Chicken is just one of many possible options that you can experiment with, adding tomatoes or mushrooms.
Secrets of tenderness and taste
The main secret to success is excellent cheese and properly beaten eggs. Choose Parmesan or Pecorino for a rich flavour. Heat the sauce gently so that you don't end up with scrambled eggs instead of a delicate cream.
Tips on ingredients
Replace chicken breast with chicken thighs for more flavour, but don't forget to remove the skin. The best pasta is always cooked al dente.
Small culinary nuances
Don't forget to add enough salt to the pasta water — it's the basis of the flavour. And keep a small amount of pasta water on hand to create the optimal sauce texture.
Ingredients for the recipe
Ingredients
La Pasta Spaghetti Pasta 400g
400 g
Chilled Chicken Fillet
300 g
Kvochka Faina Kurka Chicken Eggs С2 10pcs
4 pcs
Latteria Soresina Parmigiano Reggiano Cheese Aged 18 Months 32% 125g
80 g
Maestro de Oliva Olive Oil Extra Virgin 1l
2 tbsp
Garlic
2 cloves
Pripravka Himalayan Pink Salt with Mix of Peppers 200g
to taste
Preparation steps
01
Prepare the ingredients — cut the chicken fillet into cubes. Grate the cheese. ⏱ 5 min. Guideline: the chicken should be cut evenly.
02
Cooking the pasta — Boil the pasta in plenty of well-salted water until al dente. ⏱ 8–10 min. Guideline: the pasta is cooked but still slightly firm in the centre, not overcooked or sticky.
03
Preparing the sauce — Whip the eggs with the grated cheese and add pepper. ⏱ 5 min. Guideline: the mixture should be smooth.
04
Frying the chicken — Fry the chicken with chopped garlic in olive oil. ⏱ 5 min. Guideline: the chicken should be golden brown.
05
Mixing — add the cooked pasta and sauce to the pan with the chicken. Mix well over low heat. ⏱ 5 min. Guideline: the sauce should completely cover the pasta.
06
Tip⏱ Add a little pasta water during the mixing process if the sauce looks too thick.
Where to order ingredients
Select the required ingredients in one of the stores
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