Diced chicken thighs replace pancetta in this twist on the classic Italian carbonara pasta recipe. Whole wheat spaghetti tossed in a creamy egg sauce with Parmesan cheese and crispy diced chicken.
8 ounces boneless skinless chicken thighs, diced (see notes)
1 medium garlic clove, minced
salt & freshly ground black pepper
2 large eggs
2 egg yolks
2 ounces freshly grated Parmesan cheese
DIRECTIONS
Cook the spaghetti al dente according to package directions then drain reserving 1/2 cup of the pasta water and set aside.
Heat the oil in a large saute pan over medium-high heat.
Add the diced chicken to the pan and cook for about 5 minutes, stirring occasionally and using a wooden spoon or spatula to scrape up the crispy bits from the bottom of the pan.
Stir the garlic and 1/2 tsp salt in with chicken and cook just until fragrant.
Take the pan off the heat and gently stir the cooked spaghetti in with the chicken until combined then set aside.
In a large mixing bowl whisk together the eggs, egg yolks, Parmesan, and 1/4 tsp black pepper.
Add the contents of the pan and the reserved pasta water into the bowl with the egg mixture then use a large spoon to stir vigorously until everything comes together.
Season with salt & pepper to taste.
NOTES
Freezing the chicken thighs for about an hour first, makes them easier to dice.
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