Here is a classic Chicken Carbonara Recipe with a modern twist:
**Ingredients:**
For the chicken:
* 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
* 1 teaspoon olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon paprika
For the pasta:
* 12 ounces spaghetti
* Salt, for the boiling water
For the sauce:
* 4 large eggs
* 4 ounces guanciale or pancetta, diced (see note)
* 2 tablespoons unsalted butter
* 1 cup heavy cream
* 1/4 cup grated Parmesan cheese
* Fresh parsley, chopped (optional)
* Salt, to taste
* Black pepper, to taste
**Note:** Guanciale is an Italian cured meat made from pork jowl or neck. If you can't find it, you can substitute it with pancetta or even regular bacon.
**Tips and Variations:**
* Use high-quality ingredients: Guanciale and Parmesan cheese are essential to the flavor of Carbonara. Use the best you can find.
* Cook the pasta al dente: This means the pasta should still have a bit of bite or chew to it. Cooking it too long will make it mushy and unappetizing.
* Whisk the eggs before adding: Whisk the eggs well before adding them to the pasta to ensure they're fully incorporated and cooked to a creamy consistency.
* Don't overcook the chicken: Cook the chicken until it's just done, then remove it from heat to prevent it from drying out.
* Experiment with flavors: Add some flavorings like chopped garlic, dried thyme, or red pepper flakes to give your Carbonara a boost.
* Make it vegetarian: Substitute the chicken with sautéed mushrooms, bell peppers, or zucchini.
**Cooking Steps:**
1. **Cook the pasta:** Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. **Cook the chicken:** In a separate pan, heat the olive oil over medium-high heat. Add the chicken and cook until browned and done, about 5-6 minutes. Remove from heat and set aside.
3. **Make the sauce:** In a large skillet, cook the guanciale or pancetta over medium heat until crispy. Remove from heat and set aside.
4. **Whisk the eggs:** Whisk the eggs in a large bowl until well combined. Add the Parmesan cheese and whisk until smooth.
5. **Combine the sauce and eggs:** Add the butter to the bowl with the eggs and whisk until melted. Add the cooked guanciale or pancetta and whisk until well combined.
6. **Add the pasta and chicken:** Add the cooked pasta to the bowl with the sauce and toss until well coated. Add the cooked chicken and toss until fully incorporated.
7. **Add the cream:** Add the heavy cream to the bowl and toss until smooth. If the sauce seems too thick, add a bit of the reserved pasta water.
8. **Season and serve:** Season with salt and black pepper to taste. Serve immediately, garnished with chopped parsley if desired.
**Other Versions:**
* **Spicy Carbonara:** Add some heat with red pepper flakes or sliced jalapeños.
* **Mushroom Carbonara:** Sautéed mushrooms add an earthy depth to the dish.
* **Seafood Carbonara:** Add some cooked shrimp, scallops, or lobster to make a seafood-inspired Carbonara.
* **Vegan Carbonara:** Use substitute ingredients like tofu, tempeh, or seitan, and swap the guanciale with tempeh bacon or mushrooms.
Enjoy your delicious homemade Chicken Carbonara Recipe!
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