Creamy Chicken Carbonara

I was in the mood for some comfort food, and was craving chicken carbonara for some reason. I’ve only had chicken carbonara once at Buca Di Beppo and I loved it! I wanted to recreate it, and this recipe did the trick. It’s a tasty, filling meal and perfect for a big group. It’s also great for freezing!DSC_0509
This is what you’ll need:

  • 2 eggs, plus 2 egg yolks
  • 1 1/2 cup heavy cream(sub fat free half and half for light option)
  • 2/3 cup grated parmesan cheese
  • 1 tsp lemon zest
  • 2 tbsp chopped fresh parsley
  • 3 tsp olive oil
  • 4 oz prosciutto(or to taste, we used 6 oz)
  • 3 garlic cloves, minced
  • 1 lb chicken breast, cut into strips
  • 1 lb spaghetti(we used veggie pasta)
  • 1 cup fresh or frozen peas
  • salt/pepper to taste


  1. In a large bowl, whisk together the eggs , egg yolks, cream, parmesan, lemon zest and parsley. Set aside.
  2. Cook spaghetti as directed on package and drain.
  3. Heat 2 tsp of olive oil in a large frying pan over medium heat. Add prosciutto, garlic and saute, stirring occasionally, until fat renders. Remove from pan and set aside.
  4. Heat 1 tsp of remaining olive oil in pan, add chicken, salt and pepper and stir fry over medium heat until chicken is cooked through, about 7 min. Next, add prosciutto, egg/cream mixture, and peas and stir over medium/low heat for about 3-4 min. Don’t boil.
  5. Pour meat/sauce over noodles and sprinkle salt/pepper and parmesan cheese to taste.

Let me know if you have any questions or comments.



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