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Chicken Carbonara Recipe

Chicken Carbonara made with a cream sauce and panetta, an Italian bacon. A perfect main dish for an Italian-themed menu.

Prep time:  25 minutes | Cook Time:  25 minutes | Servings:  6

Chicken Carbonara,Spaghetti,Parsley,


  • 2 Tablespoons olive oil
  • 2 Tablespoons salt
  • 1 pound spaghetti


  • 1 Tablespoon olive oil
  • 7 pieces of bacon, chopped
  • 2 teaspoons minced garlic
  • 1 12 oz can of evaporated milk
  • 5 eggs
  • 1 cup parmesan cheese, grated
  • ¼ cup fresh basil, chopped (will need an additional 2 Tb as garnish)
  • ¼ cup fresh flat Italian parsley leaves, chopped (will need additional 2 Tb as garnish)
  • 4 cups of cooked chicken, coarsely chopped.
  • Salt
  • Ground black pepper

Finishing touches:

  • 1/4 cup toasted pine nuts
  • 1/4 cup shredded pecorino or parmesan cheese
  • 2 tablespoons basil, chopped
  • 2 tablespoons parsley, chopped


  1. Add the olive oil and salt to water in a large pot.  Start the sauce while it comes to a boil.  Add the spaghetti and cook until al dente, stirring occasionally.  Drain.
  2. In a large frying pan, heat the remaining olive oil over medium.  Saute the bacon and garlic until crisp.
  3. In a large boil, whisk the milk, eggs, cheese, basil and parsley until blended.
  4. Add the chicken to the bacon and stir.  Add the spaghetti and sauce and toss over low heat for about 5 minutes until the chicken is heated. Avoid scrambling the eggs.  Salt and pepper to taste.  Transfer to a serving bowl and sprinkle with pine nuts, cheese, basil and parsley.


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