Carbonara with Cajun Chicken and Peas
Carbonara with Cajun Chicken and Peas
Ingredients
- 400 g pappardelle
- 200 g pancetta, diced
- 2 chicken breasts
- 2 whole eggs
- 2 egg yolks
- 3/4 cup Parmesan, finely grated
- 1 cup peas
- 2 Tbs reserved pancetta fat
- 1/4 cup pasta water
- 2 teaspoons cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt, to taste
- pepper, to taste
- parsley, chopped, for topping
- 1 Tbs olive oil
Instructions
- 1
Bring a large pot of water to a boil. Once boiling, grind pepper into the water. Add the 400 g pappardelle to the boiling water and cook according to package directions until al dente.
⏱️ 10 min
- 2
While the pasta cooks, prepare the chicken. Season the 2 chicken breasts generously with the 2 teaspoons cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste.
⏱️ 5 min
- 3
Heat the 1 Tbs olive oil in a large pan over medium-high heat. Add the seasoned chicken breasts to the pan and cook until golden brown and cooked through, flipping halfway. Once cooked, remove the chicken from the pan and set aside.
⏱️ 8 min
- 4
Add the 200 g diced pancetta to the same pan where the chicken was cooked. Cook the pancetta until it is crispy and its fat has rendered.
⏱️ 7 min
- 5
Remove the crispy pancetta from the pan, reserving 2 Tbs of the rendered pancetta fat.
⏱️ 2 min
- 6
In a large metal bowl, crack the 2 whole eggs and add the 2 egg yolks. Grind pepper into the eggs, then add the 3/4 cup finely grated Parmesan, 1 cup peas, the cooked crispy pancetta, and the 2 Tbs reserved pancetta fat. Season with salt to taste.
⏱️ 5 min
- 7
Once the pappardelle is cooked al dente, use tongs to transfer it directly from the boiling water into the large metal bowl with the egg, cheese, pancetta, and pea mixture.
⏱️ 1 min
- 8
Immediately place the metal bowl over the pot of hot pasta water (creating a double boiler effect) and vigorously toss the pasta with the sauce mixture using tongs. Continue tossing hard and fast over the steam until the sauce coagulates and turns silky and creamy, without scrambling the eggs. If needed, add the 1/4 cup pasta water to achieve the desired consistency.
⏱️ 3 min
- 9
Serve the creamy carbonara onto plates. Slice the cooked chicken breasts and arrange them alongside the pasta.
⏱️ 2 min
- 10
Garnish with chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Carbonara with Cajun Chicken and Peas
- 400 g pappardelle
- 200 g pancetta, diced
- 2 chicken breasts
- 2 whole eggs
- 2 egg yolks
- 3/4 cup Parmesan, finely grated
- 1 cup peas
- 2 Tbs reserved pancetta fat
- 1/4 cup pasta water
- 2 teaspoons cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt, to taste
- pepper, to taste
- parsley, chopped, for topping
- 1 Tbs olive oil
Instructions
- 1
Bring a large pot of water to a boil. Once boiling, grind pepper into the water. Add the 400 g pappardelle to the boiling water and cook according to package directions until al dente.
⏱️ 10 min - 2
While the pasta cooks, prepare the chicken. Season the 2 chicken breasts generously with the 2 teaspoons cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste.
⏱️ 5 min - 3
Heat the 1 Tbs olive oil in a large pan over medium-high heat. Add the seasoned chicken breasts to the pan and cook until golden brown and cooked through, flipping halfway. Once cooked, remove the chicken from the pan and set aside.
⏱️ 8 min - 4
Add the 200 g diced pancetta to the same pan where the chicken was cooked. Cook the pancetta until it is crispy and its fat has rendered.
⏱️ 7 min - 5
Remove the crispy pancetta from the pan, reserving 2 Tbs of the rendered pancetta fat.
⏱️ 2 min - 6
In a large metal bowl, crack the 2 whole eggs and add the 2 egg yolks. Grind pepper into the eggs, then add the 3/4 cup finely grated Parmesan, 1 cup peas, the cooked crispy pancetta, and the 2 Tbs reserved pancetta fat. Season with salt to taste.
⏱️ 5 min - 7
Once the pappardelle is cooked al dente, use tongs to transfer it directly from the boiling water into the large metal bowl with the egg, cheese, pancetta, and pea mixture.
⏱️ 1 min - 8
Immediately place the metal bowl over the pot of hot pasta water (creating a double boiler effect) and vigorously toss the pasta with the sauce mixture using tongs. Continue tossing hard and fast over the steam until the sauce coagulates and turns silky and creamy, without scrambling the eggs. If needed, add the 1/4 cup pasta water to achieve the desired consistency.
⏱️ 3 min - 9
Serve the creamy carbonara onto plates. Slice the cooked chicken breasts and arrange them alongside the pasta.
⏱️ 2 min - 10
Garnish with chopped parsley before serving.
⏱️ 1 min