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Jun 9, 2022 · Cook Time. 15 minutes. Calories. 734. Author: Giada De Laurentiis. Ingredients. 4 egg yolks, (at room temperature) 2 large eggs, (at room temperature) ¾ cup Parmigiano Reggiano, (freshly grated, plus more for topping, optional) Add to Bag. 1 tsp salt. Add to Bag. 1/4 tsp freshly ground black pepper.
- Giada De Laurentiis
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- Main Course Pasta
Learn how to make this classic Italian pasta dish with pancetta, eggs, cream and Parmesan. Watch the video and follow the easy steps from Giada De Laurentiis.
- Main-Dish
- 1 min
- 1275
- Giada De Laurentiis Bio & Top Recipes
Learn how to make Giada De Laurentiis's carbonara with asparagus, linguini, and basil aioli. This dish is easy, creamy, and delicious for a spring vegetarian meal.
- (108)
- 848
- Main-Dish
- Overview
- Ingredients
- Steps
Get Chicken Carbonara Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. And watch videos demonstrating recipe prep and cooking techniques.
Deselect All4 ounces thinly sliced pancetta, chopped2 1/2 cups whipping cream8 large egg yolks1/4 cup chopped fresh Italian parsley leavesHeat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce ...- Main-Dish
- 5 min
- 1104
- Giada De Laurentiis Bio & Top Recipes
Season with black pepper and remove pan from heat. In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish. In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander.
