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Chicken Carbonara
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5 from 1 vote

Chicken Carbonara

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4
Author: Yummy Addiction


  • 2 eggs plus 2 egg yolks
  • 1 1/2 cups heavy cream
  • 2/3 cup freshly grated Parmesan cheese , plus more for serving
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons chopped fresh parsley leaves
  • 2 teaspoons plus 1 tablespoon olive oil , divided
  • 4 ounces prosciutto , thinly sliced
  • 3 garlic cloves , finely chopped
  • 1 shallot , diced
  • 1 lb (450g) chicken breast , cut into thin strips
  • 1/2 lb (225g) dried spaghetti
  • 2/3 cup peas , fresh or frozen
  • salt and freshly ground black pepper , to taste


  • In a large bowl, whisk the eggs and egg yolks. Add the heavy cream, Parmesan, lemon zest and parsley, and whisk to blend. Set aside.
  • Cook the spaghetti in the salted boiling water until just al dente according to package directions. Drain.
  • Heat two teaspoons of olive oil in a heavy large frying pan over medium heat. Add the prosciutto, garlic and shallot, and saute, stirring occasionally, until fat begins to render, about 5 minutes. Remove from the pan and set aside.
  • Heat the remaining 1 tablespoon of olive oil in the same pan. Add the chicken, season with salt and pepper, and stir-fry on medium heat until the chicken is cooked through, about 7 minutes. Turn the heat on medium-low. Add prosciutto and stir to combine. Next, add the spaghetti, egg and cream mixture and peas, and toss over medium-low heat until the sauce coats the pasta thickly, about 4-5 minutes (sauce will thicken as it stands). Do not boil! Taste, and season with salt and pepper, as desired.
  • Divide the pasta between four bowls and finish each with a sprinkling of Parmesan cheese. Enjoy!