Awesome Spaghetti Carbonara W/ Chicken
photo by gailanng
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 lb spaghetti, cooked
- 2 shallots, minced
- 6 garlic cloves, minced
- 8 ounces sliced mushrooms
- 1 cup frozen peas
- 1 tablespoon olive oil
- 1 1⁄4 cups heavy whipping cream
- 4 egg yolks
- 6 ounces prosciutto
- 2 chicken breasts, cut into cubes
- 3⁄4 cup fresh parmesan cheese
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Heat olive oil in large skillet over medium high heat.
- Add shallots and garlic and saute for about 5 minutes until starting to get soft.
- Meanwhile cook pasta according to box directions.
- Add mushrooms, prosciutto and chicken. Cook for 5-10 minutes until chicken is cooked through.
- Meanwhile whisk egg yolks together with the heavy whipping cream and parmesan cheese. Season with salt and pepper. Set aside.
- During the last minute of the pasta cooking, add in the frozen peas.
- Remove the pasta from heat. Drain for about 5 seconds and put into warmed serving bowl.
- Pour prosciutto mixture into pasta and toss.
- Immediately pour egg mixture over hot pasta. The heat from the pasta will cook the eggs. Toss well to combine.
- Allow to sit for approximately 5 minutes before serving to thicken.
- Sprinkle with grated parmesan cheese and serve.
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Reviews
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Originally rated on 4/7/09 - This recipe made it into my book#266453. We LOVED this recipe!! My daughter's favorite meal is pasta carbonara, but my husband always feels cheated because there isn't much meat. This is the perfect compromise! I only made one change to the recipe, due to our personal preferences. I started the recipe off by frying up about 8 oz. of regular bacon (cut into bite-sized pieces), then adding the garlic, shallots and proceeding with the recipe. We enjoy the flavor of bacon more than prosciutto. The outcome was sooooooooooooo delicious. I loved the addition of peas and chicken, which really made this a complete meal. Fantastic. Simple. Delicious. 10 stars, if I could. ~Made for Spring 2009 Pick-A-Chef~
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I gave this recipe 4 stars. I made this recipe for Spring 2009 PAC. This is so good! My family really liked this dish even my picky 6 yr old newphew and 7 yr old niece said how good it was. This was very easy to make. I did make a few minor changes to the recipe. The only changes I made to this recipe was to use Canola oil for Olive oil, chicken tenders instead of breasts, canned parmesan cheese and to mix everything together at the end and cook it a little to ensure the eggs were cooked. As to the mushrooms I used canned as it doesn't say if fresh or canned is to be used. As for the Prosciutto I used some from the Deli as I was unsure what to use and I sliced it in bite size strips. Overall I will make this recipe again for sure! Thanks for posting a great recipe! Christine (internetnut)
Tweaks
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I gave this recipe 4 stars. I made this recipe for Spring 2009 PAC. This is so good! My family really liked this dish even my picky 6 yr old newphew and 7 yr old niece said how good it was. This was very easy to make. I did make a few minor changes to the recipe. The only changes I made to this recipe was to use Canola oil for Olive oil, chicken tenders instead of breasts, canned parmesan cheese and to mix everything together at the end and cook it a little to ensure the eggs were cooked. As to the mushrooms I used canned as it doesn't say if fresh or canned is to be used. As for the Prosciutto I used some from the Deli as I was unsure what to use and I sliced it in bite size strips. Overall I will make this recipe again for sure! Thanks for posting a great recipe! Christine (internetnut)