Rachael Ray's Chicken Carbonara Recipe
Rachael Ray's Chicken Carbonara is a weeknight winner, delivering all the rich flavors of classic carbonara with the addition of tender chicken for a complete and hearty dish.This dish combines tender chicken with a creamy pasta sauce enriched by crispy pancetta, eggs, and cheese.A little trick I've found is to use freshly grated Parmesan for lil' burst of flavor.Don't skip the step of cooking your pancetta until it's crisp to add a perfect contrast to the creamy sauce.
Servings: 4
Ingredients
- 2 tbsp Olive Oil
- 4 Chicken Breasts skin-on
- Salt and Pepper
- 3 oz. Pancetta diced
- 4 large Eggs
- 1 cup Parmesan Cheese grated
- 1 lb. Spaghetti
- 3 cloves Garlic minced
- 1/2 cup Dry White Wine
Instructions
- Preheat your oven to 400°F.
- You'll need it hot and ready for the chicken as we move through the steps.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Season the chicken with salt and pepper.
- Place chicken skin-side down in the pan.
- Cook until browned, about 5 minutes.
- Flip and finish cooking in the oven for 20 minutes.
- Boil a large pot of salted water for the pasta.
- Cook spaghetti until al dente.
- Reserve a cup of pasta water.
- Drain and set the pasta aside.
- In the same skillet, cook pancetta until crispy.
- Add garlic and cook for an additional minute.
- Pour in the white wine to deglaze the pan, scraping up any bits.
- Whisk eggs with Parmesan cheese in a bowl.
- Add the spaghetti to the skillet with pancetta.
- Remove the pan from heat; quickly stir in the egg and cheese mixture to coat.
- Thin with reserved pasta water if necessary.