Easy, delicious, and takes around 37 minutes to prepare, this Chicken Carbonara by Giada De Laurentiis is made using olive oil, pancetta, garlic, whipping cream, and Parmesan cheese.

To make Giada Chicken Carbonara, sauté the pancetta and garlic for about 8 minutes, then mix the cream, cheese, and egg yolks. Cook the spaghetti, combine with the sauce and chicken, and toss for 4 minutes until thickly coated.

Try this recipe and let me know in the comments how it turns out. It’s easy, delicious, and makes your kitchen feel like a fancy restaurant!

Giada De Laurentiis Chicken Carbonara Ingredients

• 2 tsp of olive oil
• 4 oz of thinly sliced pancetta, chopped
• 2 tsp of minced garlic
• 2 1/2 cups of whipping cream
• 1 cup of freshly grated Parmesan cheese
• 8 large egg yolks
• 1/4 cup of chopped fresh basil leaves
• 1/4 cup of chopped fresh Italian parsley leaves
• Salt, to taste
• 1 lb of spaghetti
• 4 cups of coarsely shredded chicken (from 1 roasted chicken)
• Freshly ground black pepper, to taste
• 1/2 cup of chopped walnuts, toasted
• 1 tbsp of finely grated lemon peel

How To Make Giada De Laurentiis Chicken Carbonara

1. Start the Sauce: Heat the olive oil in a large, heavy frying pan over medium heat. Add the pancetta and garlic and sauté until the pancetta is brown and crisp, about 8 minutes. Let it cool slightly.
2. Mix the Creamy Base: In a large bowl, whisk together the whipping cream, Parmesan cheese, egg yolks, basil, and parsley until well blended.
3. Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
4. Combine Ingredients: Return the pancetta and garlic to the heat. Add the shredded chicken to the pan and stir to combine. Add the cooked spaghetti and then the cream mixture. Toss everything together over medium-low heat until the chicken is heated through and the sauce thickly coats the spaghetti, about 4 minutes. Be careful not to boil to prevent scrambling the eggs.
5. Season and Serve: Season the pasta with black pepper and additional salt if needed (remember, the pancetta adds saltiness). Transfer the pasta to a large serving bowl. Sprinkle with toasted walnuts and lemon peel. Serve immediately.

How do I prevent the sauce from scrambling?

To keep the sauce smooth, ensure you cook it over medium-low heat and stir constantly. Adding the cream mixture gradually helps too. The goal is to heat it gently without boiling, preventing the eggs from scrambling.

Recipe Tips

• Swap the Pasta: Try using fettuccine or linguine instead of spaghetti to mix up the texture and presentation; these types of pasta hold onto creamy sauces wonderfully.
• Vegetarian Twist: Omit the pancetta and add smoked mushrooms for a vegetarian version that still packs a punch of flavor; mushrooms can mimic the smoky taste of pancetta.
• Enhance the Flavor: Add a splash of white wine to the pancetta while cooking to deepen the overall flavors of the dish; the alcohol cooks off, leaving a rich, complex note.
• Cheese Choices: Experiment with a mix of Parmesan and Pecorino Romano for a sharper cheesy flavor; both cheeses lend a nice depth to the creamy sauce.

Recipe Variations

• Spicy Kick: Include a teaspoon of red pepper flakes when sautéing the garlic and pancetta to give the dish a little heat; it’s a simple way to spice things up.
• Protein Variations: Substitute the chicken with shrimp for a seafood version that’s equally delicious and adds a twist to the traditional recipe; just cook the shrimp until they’re pink and firm.
• Gluten-Free Option: Use gluten-free pasta if you’re aiming for a gluten-free meal without compromising on the creamy delight of the dish; many brands offer high-quality gluten-free options.
• Greens Galore: Toss in a handful of spinach or arugula with the pasta for added color and a nutritional boost; these greens wilt nicely into the sauce, enhancing the dish’s visual appeal and health factor.

What To Serve With Chicken Carbonara

Serve your Chicken Carbonara with caramelized Brussels sprouts, sautéed garlic mushrooms, lemon butter broccoli, baked cauliflower steaks, and herb-infused couscous.

Additionally, pair it with fresh cucumber ribbon salad, and roasted bell peppers; these sides add a delightful freshness and crunch.

How To Store Leftover Chicken Carbonara

In The Fridge:

Store leftover Chicken Carbonara in an airtight container and refrigerate it. It’s best used within 2 days to maintain its creamy texture and to prevent the sauce from separating. Ensure it’s cooled to room temperature before storing.

In The Freezer:

Chicken Carbonara does not freeze well due to its creamy sauce based on eggs and cheese. Freezing can cause the sauce to break and become grainy, significantly affecting the texture and taste upon reheating.

How To Reheat Leftover Chicken Carbonara

Reheat your leftover Chicken Carbonara by gently warming it on the stove over low heat. Stir occasionally to prevent the sauce from sticking or scrambling.

For a quicker method, microwave it on medium power, stirring every 30 seconds until thoroughly heated.

Check out More Giada Recipes:

• Giada De Laurentiis Bechamel Sauce
• Giada White Bean and Chicken Chili Recipe
• Giada Butternut Squash Lasagna