Spaghetti Carbonara Recipe
Indulge in this easy and flavorful Spaghetti Carbonara recipe made with simple pantry staples. A creamy, hearty pasta dish perfect for dinner!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Ingredients
Scale
- 400g spaghetti
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1 cup cooked chicken (shredded or diced)
- 3 garlic cloves, minced
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook spaghetti according to package instructions in salted water. Reserve 1 cup of pasta water and drain.
- In a bowl, whisk together eggs, Parmesan cheese, and heavy cream. Set aside.
- Heat olive oil in a large pan over medium heat. Add garlic and sauté until fragrant.
- Stir in the cooked chicken and warm through.
- Lower the heat and add the cooked spaghetti to the pan. Mix well.
- Gradually pour the egg mixture into the pasta, tossing quickly to create a creamy sauce. Add reserved pasta water as needed for consistency.
- Season with salt and black pepper to taste.
- Serve hot, garnished with parsley and extra Parmesan if desired.
Notes
- Ensure the eggs are tempered gently with the heat of the pasta to avoid scrambling.
- Substitute chicken with turkey or plant-based alternatives if preferred.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of the recipe)
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
Find it online: https://cookingwithtina.com/spaghetti-carbonara-recipe/