Smoked chicken carbonara

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Smoked chicken carbonara

Main Serves 4 20 min
The smokeyness in the chicken is an excellent replacement for smoked bacon, usually used in carbonara.


  • 200g smoked chicken breast
  • 150g Parmesan, Pecorino or mixture of both
  • 3 large eggs
  • 400g pasta
  • 2 garlic cloves, left whole
  • 50g unsalted butter
  • salt and pepper


Prep time: 5 min
Cooking time: 15 min
  • Step 1

    Put a large saucepan of salted water on to boil. Finely chop the smoked chicken. Grate the cheese(s). Beat the eggs in a bowl, season with a little freshly ground black pepper and set everything aside. Cook the pasta in the boiling water. Meanwhile squash the garlic with the blade of a knife, just to bruise it.
  • Step 2

    Melt the butter in a large wide frying pan and gently fry the garlic for a couple of minutes. Add the smoked chicken and cook, stirring frequently for another 3-4 minutes. The garlic will have done its business so take it out with a slotted spoon and bin. Keep the heat under the chicken on low.
  • Step 3

    When the pasta is done, drain and transfer to the chicken pan. Keep a little of the pasta water. Mix three quarters of the cheese in with the eggs, keeping a small handful back for serving.
  • Step 4

    Take the pan of spaghetti and smoked chicken off the heat and pour in the eggs and cheese and, using tongs or a long fork, lift up the spaghetti so it mixes with the egg mixture, which should thicken but not scramble.
  • Step 5

    When the pasta is well coated add a little extra pasta cooking water to keep it sauce-like. You don't want it wet, just moist. Season with a little salt. Serve with the extra cheese.

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