Giada S Chicken Carbonara Recipe

Ingredients for Giada S Chicken Carbonara

• Olive Oil
• 4 ounces pancetta, diced
• 2 cloves garlic, minced
• Whipping Cream
• Parmesan Cheese
• Egg Yolks
• Fresh Basil Leaf
• Fresh Italian Parsley
• Salt and pepper to taste
• 1 pound spaghetti
• 1 cup cooked chicken, shredded or diced
• Fresh Ground Black Pepper
• 1/4 cup chopped walnuts
• Lemon Peel

How to Make Giada S Chicken Carbonara

1. Heat olive oil in a large, heavy-bottomed skillet over medium heat. Add diced pancetta and minced garlic; cook until pancetta is crispy and golden brown, about 8 minutes.
2. Remove pancetta and garlic from skillet; set aside to cool slightly.
3. In a medium bowl, whisk together heavy cream, Parmesan cheese, egg yolks, basil, and parsley until smooth and creamy.
4. Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente, about 10 minutes.
5. Reserve about 1/2 cup of pasta cooking water before draining the spaghetti.
6. Add the shredded chicken to the skillet with the cooked pancetta and garlic. Stir to combine.
7. Add the drained spaghetti and the cream mixture to the skillet. Toss over medium-low heat, adding a little pasta water if needed to loosen the sauce, until the chicken is heated through and the sauce coats the pasta thickly, about 4 minutes.
8. Season with salt and pepper to taste.
9. Transfer the pasta to a large serving bowl.
10. Sprinkle with chopped walnuts and lemon zest. Serve immediately.