Riverford Wicked Leeks
Smoked chicken carbonara recipe image

Print Smoked chicken carbonara

The smokeyness in the chicken is an excellent replacement for smoked bacon, usually used in carbonara.

Category

Chicken recipes  

Ingredients

  • 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 & pepper

Method

  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.
  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.
  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.
  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.
  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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