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Photo:Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat spaghetti2ouncesdiced pancetta8ouncesshreddedcooked chicken breast4largeegg yolks1/2cupgratedPecorino Romano cheese, divided1/2teaspoonground pepper, plus more for garnish1/4teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
8ounceswhole-wheat spaghetti
2ouncesdiced pancetta
8ouncesshreddedcooked chicken breast
4largeegg yolks
1/2cupgratedPecorino Romano cheese, divided
1/2teaspoonground pepper, plus more for garnish
1/4teaspoonsalt
Directions
Bring a large pot of water to a boil. Add pasta and cook according to package directions.
Meanwhile, place pancetta in a large, cold nonstick skillet. Cook over medium heat, stirring often, until most of the fat is rendered and the pancetta is crisp, about 5 minutes. Add chicken; cook, stirring constantly, until warmed through, about 1 minute. Remove from heat.
Whisk egg yolks, 1/4 cup cheese, pepper and salt together in a large heatproof metal bowl. Using tongs, transfer the cooked pasta directly from the boiling cooking water to the bowl with the egg yolk mixture; toss gently until the cheese melts, about 30 seconds.
Place the bowl with the pasta over the pot with the boiling cooking water; cook, stirring constantly, until the sauce thickens and coats the pasta, about 1 minute. Remove the bowl from the pot; stir in the pancetta mixture.
Divide the pasta among 4 bowls; top with the remaining 1/4 cup cheese. Garnish with additional pepper, if desired.
Nutrition InformationServing Size: about 1 cupCalories 460, Fat 17g, Saturated Fat 8g, Cholesterol 258mg, Carbohydrates 43g, Total Sugars 2g, Added Sugars 0g, Protein 34g, Fiber 5g, Sodium 705mg, Potassium 414mg
Nutrition Information
Serving Size: about 1 cupCalories 460, Fat 17g, Saturated Fat 8g, Cholesterol 258mg, Carbohydrates 43g, Total Sugars 2g, Added Sugars 0g, Protein 34g, Fiber 5g, Sodium 705mg, Potassium 414mg
Serving Size: about 1 cup
Calories 460, Fat 17g, Saturated Fat 8g, Cholesterol 258mg, Carbohydrates 43g, Total Sugars 2g, Added Sugars 0g, Protein 34g, Fiber 5g, Sodium 705mg, Potassium 414mg
Frequently Asked QuestionsWhole wheat is a whole grain, which means that it contains the entire wheat kernel—the bran, germ and endosperm. These are the most nutritious parts of the kernel, containing antioxidants, fiber and nutrients. Eating whole grains has been shown to support heart health andreduce chronic inflammation. Regular spaghetti is made usingrefined white flour, which means the outer part of the wheat kernel has been removed, removing most of the kernel’s fiber and nutrients. This is why products made with white flour are often enriched—meaning, manufacturers add some of the nutrition back into the flour.While eggs—especially the yolk—often get a bad rap for their cholesterol content, we now know that dietary cholesterol (the cholesterol in the foods we eat) has minimal impact on our blood cholesterol levels.Eggs are a nutritious complete protein source, which means they contain all nine essential amino acids that your body cannot make itself. They’re also a good source of vitamin B12, which is necessary for nerve function and to produce DNA and red blood cells. And, just one egg yolk provides 25% of your Daily Value of choline, a nutrient necessary for healthy nerves, muscle control, mood and memory. The fat and protein in eggs help to keep blood sugar steady, avoiding a spike and impending crash.We use whole-wheat spaghetti for our recipe, but feel free to use your favorite type of long pasta like tagliatelle, fettuccine or linguine. Carbonara sauce pairs well with long pasta because it clings and coats the noodles well.We recommend using the double-boiler method, where we place the bowl with pasta over a pot of boiling water, cooking until the sauce thickens and coats the pasta. This method gently cooks the egg yolks to a custard-like texture without overcooking them.The main difference between chicken Alfredo and chicken carbonara is the sauce ingredients. Chicken Alfredo is a pasta dish made with butter and Parmesan cheese, with or without the addition of heavy cream. Chicken carbonara is a pasta dish made with egg yolks, Pecorino Romano cheese and cured pork, like guanciale or pancetta.
Frequently Asked Questions
Whole wheat is a whole grain, which means that it contains the entire wheat kernel—the bran, germ and endosperm. These are the most nutritious parts of the kernel, containing antioxidants, fiber and nutrients. Eating whole grains has been shown to support heart health andreduce chronic inflammation. Regular spaghetti is made usingrefined white flour, which means the outer part of the wheat kernel has been removed, removing most of the kernel’s fiber and nutrients. This is why products made with white flour are often enriched—meaning, manufacturers add some of the nutrition back into the flour.
While eggs—especially the yolk—often get a bad rap for their cholesterol content, we now know that dietary cholesterol (the cholesterol in the foods we eat) has minimal impact on our blood cholesterol levels.Eggs are a nutritious complete protein source, which means they contain all nine essential amino acids that your body cannot make itself. They’re also a good source of vitamin B12, which is necessary for nerve function and to produce DNA and red blood cells. And, just one egg yolk provides 25% of your Daily Value of choline, a nutrient necessary for healthy nerves, muscle control, mood and memory. The fat and protein in eggs help to keep blood sugar steady, avoiding a spike and impending crash.
We use whole-wheat spaghetti for our recipe, but feel free to use your favorite type of long pasta like tagliatelle, fettuccine or linguine. Carbonara sauce pairs well with long pasta because it clings and coats the noodles well.
We recommend using the double-boiler method, where we place the bowl with pasta over a pot of boiling water, cooking until the sauce thickens and coats the pasta. This method gently cooks the egg yolks to a custard-like texture without overcooking them.
The main difference between chicken Alfredo and chicken carbonara is the sauce ingredients. Chicken Alfredo is a pasta dish made with butter and Parmesan cheese, with or without the addition of heavy cream. Chicken carbonara is a pasta dish made with egg yolks, Pecorino Romano cheese and cured pork, like guanciale or pancetta.
EatingWell.com, December 2023
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