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8 ounces whole-wheat spaghetti
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2 ounces diced pancetta
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8 ounces shredded cooked chicken breast
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4 large egg yolks
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1/2 cup grated Pecorino Romano cheese, divided
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1/2 teaspoon ground pepper, plus more for garnish
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1/4 teaspoon salt
Chicken Carbonara
This chicken carbonara has the classic all-yolk sauce, which yields a rich and creamy texture. For some carbonara recipes the residual heat and starch from the pasta are enough to thicken the yolks, but we prefer the double-boiler method to gently cook the egg yolks to a custard-like texture without the risk of overcooking them to a scramble.
Nutrition Information
131
Calories
37g
Carbohydrates
27g
Protein
339mg
Potassium
8g
Fiber
6g
Sugar
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