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18) Chicken Carbonara (no bacon switch for turkey)

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 12 oz spaghetti or fettuccine
  • 2 cups cooked chicken shredded or diced (about 10–12 oz)
  • 3 large eggs
  • 3/4 cup grated Parmesan cheese divided
  • 1/2 cup frozen peas optional
  • 2 tbsp olive oil or butter
  • 2 garlic cloves minced
  • Salt and black pepper to taste
  • 1/4 tsp crushed red pepper optional
  • 1/4 cup pasta cooking water reserved

Method
 

  1. Cook pasta in salted water until al dente; reserve 1/4 cup cooking water, then drain.
  2. Whisk eggs with 1/2 cup Parmesan and a generous pinch of pepper in a bowl; set aside.
  3. Heat oil/butter in a large skillet over medium, sauté garlic 30 seconds, add chicken and peas, warm through.
  4. Add drained pasta to skillet, remove from heat, then slowly pour egg-cheese mixture while tossing constantly to create a creamy sauce.
  5. Add reserved pasta water a little at a time to loosen sauce; adjust salt and pepper, sprinkle remaining Parmesan and serve immediately.