Spaghetti carbonara with chicken
4 servings
25 minutes
Chicken carbonara spaghetti is an interpretation of the classic Italian dish that brings the tenderness of chicken fillet into a rich creamy-egg sauce. Traditionally, carbonara is made with pancetta, but this version makes the dish softer and more versatile. The recipe's roots lie in Italian culinary traditions where simplicity and rich flavor are key principles. Pasta infused with creamy aroma and the tenderness of parmesan pairs perfectly with sautéed chicken and hints of garlic and basil. Sesame adds a light nutty note. This dish is suitable for a cozy family dinner or an exquisite lunch. An important point is the proper preparation of the sauce, which should coat the pasta with a velvety layer without turning into an omelet. Chicken carbonara is a harmony of flavors and textures that offers gastronomic pleasure.
1
Finely chop the chicken fillet and fry it in olive oil until cooked.
- Chicken fillet: 200 g
- Olive oil: 3 tablespoons
2
Peel the garlic, chop it finely, and add it to the chicken. Fry everything together for 1-2 minutes. Then add cream and salt to taste. Simmer on low heat to prevent the cream from curdling.
- Garlic: 2 cloves
- Cream: 100 ml
- Salt: to taste
3
Add a spoon of olive oil to boiling water, salt the water to taste. Cook the spaghetti until al dente.
- Olive oil: 3 tablespoons
- Salt: to taste
- Spaghetti made from durum wheat: 300 g
4
We are preparing the sauce. For this, we beat the eggs, then add basil, salt, sesame, and grated parmesan.
- Chicken egg: 3 pieces
- Basil: to taste
- Salt: to taste
- Sesame seeds: 15 g
- Parmesan cheese: 50 g
5
Once the spaghetti is ready, drain it, then add it to the pan with chicken and garlic, pour over the sauce, and simmer for another 2-3 minutes on low heat.
- Spaghetti made from durum wheat: 300 g
- Chicken fillet: 200 g
- Garlic: 2 cloves
- Chicken egg: 3 pieces
- Basil: to taste
- Salt: to taste
- Sesame seeds: 15 g
- Parmesan cheese: 50 g