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Chicken Carbonara Pasta Bake
Chicken Carbonara Pasta Bake
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Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
Indulge in a cozy Sunday feast with creamy chicken carbonara pasta bake, paired with roasted veggies, salad, and crusty bread for a satisfying meal.
Ingredients:
  • 10 ounces diced pancetta
  • 1 (16-ounce) package spaghetti
  • 4 egg yolks
  • 2 cups freshly grated Parmesan cheese, plus more for topping
  • 1 cup heavy cream, room temperature
  • 2 cups cubed cooked chicken breast
  • 1 tablespoon chopped fresh Italian parsley, or to taste (optional)
Instructions:
  • Collect all your ingredients. Preheat your oven to 325°F (165°C) and generously coat a 9x13-inch baking dish with nonstick cooking spray.
  • Fry pancetta in a skillet over medium-high heat until golden and crispy, approximately 5 minutes. Transfer to a plate.
  • Cook spaghetti in a pot of lightly salted boiling water for 5 minutes. Drain the pasta, saving 2 cups of pasta water.
  • In the meantime, whisk the egg yolks in a large mixing bowl until they are smooth.
  • Slowly drizzle 1 1/2 cups of hot pasta water into the egg yolks while whisking vigorously, ensuring a smooth mixture without any scrambled eggs.
  • Gradually blend in Parmesan cheese followed by heavy cream.
  • Combine the cooked pasta, crispy pancetta, and tender chicken with the flavorful sauce, ensuring everything is well coated. Transfer the delicious pasta mixture to the prepared dish.
  • Bake for 20 minutes until heated through and sauce has thickened, stirring halfway.
  • Take the sauce off the heat and stir. Allow it to sit for 2 to 3 minutes, letting it thicken. If you prefer a saucier pasta, feel free to add more pasta water.
  • Sprinkle with fresh parsley and a generous amount of Parmesan cheese.

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