Chicken Carbonara
Chicken carbonara is best eaten right away. If you have leftover, store in an airtight container for up to 1 day and reheat low and slow. Add a little water to loosen the sauce. As it sits, the sauce absorbs into the pasta and gets tacky. If you are going to reheat the pasta for later, save your pasta water and add more when reheating.
Ingredients :
- 8 oz. pancetta, cut into small strips
- 2 boneless, skinless chicken breasts
- Kosher salt
- 6 large egg yolks
- 1 large egg
- 3 oz. Pecorino Romano, finely grated, plus more for serving
- Freshly ground black pepper
- 1 lb. rigatoni or mezzi rigatoni
Directions :
- In a large, cold skillet, arrange pancetta in a single layer. Cook over medium heat, stirring occasionally, until golden brown and crispy and fat renders, 8 to 10 minutes. Using a slotted spoon, transfer pancetta to paper towels.
- Season chicken all over with 1/2 tsp. salt. In same skillet over medium heat, cook chicken, turning occasionally, until golden brown on both sides and an instant-read thermometer inserted into thickest part registers 165°, 12 to 15 minutes. Transfer to a cutting board and let cool slightly. Chop into bite-size pieces.
- In a large heatproof, bowl, whisk eggs yolks, egg, and Pecorino; season with pepper.
- Fill a large pot with 8 cups water; generously season with salt and bring to a boil. Cook pasta, stirring occasionally, until al dente according to package directions. Using a slotted spoon, quickly transfer hot pasta to egg mixture and toss constantly until coated and sauce is smooth and glossy. Fold in pancetta and chicken; season with salt, if needed.
- Divide pasta among bowls. Top with more cheese and black pepper.
