Chicken Spaghetti Carbonara

Chicken Spaghetti Carbonara Recipe by Giada De Laurentiis from Food Network. What a fabulous recipe from a well known Italian chef. This recipe has a personal touch and is fairly simple to make.   Make it fresh at home and feed the entire family, on a fairly frugal budget using turkey bacon. 


1) In a large pot of boiling water cook the spaghetti until al dente about 6 to 8 minutes.

2) In a large frying pan, cook the pancetta with the garlic.  Saute until the pancetta is crisp and gold brown.

3) Using a large mixing bowl, add the egg yolks and beat together.

4) After beating the eggs, add the heavy cream, basil, parmesan cheese and mix together, then add the parsley.

5) Turn heat to low, add the chicken to the pancetta and then the spaghetti, and the cream egg mixture. 

6) Toss together then pour in the egg yolk and heavy cream mixture with the spaghetti.  Season with salt and black pepper.

7) Cook on very low heat mixing constantly. (Becareful not to scramble the eggs)

8) Top with toasted walnuts and zest of lemon.  Serve!

  1. 2 teaspoons olive oil
  2. 4 ounces thinly sliced pancetta, chopped or turkey bacon
  3. 2 teaspoons garlic, minced
  4. 2 1/2 cups whipping cream
  5. 1 cup grated Parmesan
  6. 8 large egg yolks
  7. 1/4 cup fresh basil leaves, chopped
  8. 1/4 cup fresh parsley, chopped
  9. 16 ounces (1 pound) spaghetti
  10. 4 cups coarsely shredded chicken
  11. 1/2 cup chopped walnuts, toasted (optional)
  12. 1 tablespoon finely grated lemon peel (optional)