チキン・カルボナーラ

Name: Chicken Carbonara Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g spaghetti; 500 g chicken breast; 100 g pancetta or guanciale; 2 tbsp olive oil; 4 large egg yolks; 2 whole eggs; 100 g Pecorino Romano; to taste black pepper; 2 tbsp fresh parsley

柔らかいチキン、カリカリのパンチェッタ、シルキーな卵ソースのクリーミーなカルボナーラ。平日の夕食に最適な高タンパクなバリエーション。

Total time: 40 min
Servings: 4 servings
Difficulty: medium

Adds chicken breast as an additional protein, creating significant drift from tradition. Uses carbonara technique but transforms it into a different dish. A distant cousin, outside The Orthodoxy.

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Prep

15 min

Cook

25 min

Total

40 min

Serves

Ingredients

400 g spaghetti
500 g chicken breast
Boneless, skinless, cut into bite-sized pieces
100 g pancetta or guanciale
Where to buy

Cut into small cubes
2 tbsp olive oil
4 large egg yolks
2 whole eggs
100 g Pecorino Romano
Where to buy
to taste black pepper
2 tbsp fresh parsley
Chopped, for garnish

Preparation

作り方

1. 鶏肉を焼く

鶏むね肉300gを一口大に切り、塩胡椒。フライパンで5-6分焼き、取り出す。

2. パンチェッタを炒める

150gを角切り、カリカリになるまで炒める。

3. パスタを茹でる

400gをアルデンテに。茹で汁を取っておく。

4. 卵液を作る

卵黄3個、全卵1個、ペコリーノ80g、黒胡椒。

5. 仕上げる

火から下ろし、全てを混ぜ合わせる。茹で汁で濃度を調整。

6. 盛り付ける

ペコリーノと黒胡椒をふりかける。

Nutrition (per serving)

Calories 720 Protein 48g Carbs 65g Fat 32g

Grocery list — チキン・カルボナーラ

400 g spaghetti
500 g chicken breast — Boneless, skinless, cut into bite-sized pieces
100 g pancetta or guanciale — Cut into small cubes
2 tbsp olive oil
4 large egg yolks
2 whole eggs
100 g Pecorino Romano
to taste black pepper
2 tbsp fresh parsley — Chopped, for garnish

クリーミーなチキン・カルボナーラ — 柔らかい鶏肉とカリカリのパンチェッタ。

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Ingredient Checklist

Check off items as you gather them

400 g spaghetti ✓ 500 g chicken breast Boneless, skinless, cut into bite-sized pieces ✓ 100 g pancetta or guanciale Cut into small cubes ✓ 2 tbsp olive oil ✓ 4 large egg yolks ✓ 2 whole eggs ✓ 100 g Pecorino Romano ✓ to taste black pepper ✓ 2 tbsp fresh parsley Chopped, for garnish ✓