The Best Chicken Carbonara Recipe with Sun Dried Tomatoes

Looking for a delicious and easy-to-make Italian dish? Look no further than the best Chicken Carbonara recipe with the addition of sun-dried tomatoes. This classic dish is made with chicken, pancetta, pasta, and a rich, creamy sauce made with egg yolks and Pecorino Romano cheese. The sun-dried tomatoes add a unique flavor profile to this recipe that will leave your taste buds wanting more.

What is the History of Carbonara?

The origins of carbonara are not entirely clear, and there are several theories about how this popular Italian dish came to be. One theory is that it originated in the Apennine Mountains of central Italy, where shepherds would cook a simple meal of pasta with eggs, cheese, and bacon over an open fire while tending to their flocks. Another theory is that it was created by Italian cooks during World War II, who used readily available ingredients such as powdered eggs and bacon from American rations to create a simple and satisfying dish.

The name “carbonara” is derived from the Italian word “carbone,” which means coal. Some believe that the dish was named after the coal miners who enjoyed it as a hearty and filling meal after a long day of work. Regardless of its origins, Carbonara has become a beloved classic Italian dish enjoyed around the world.

Who Invented Chicken Carbonara?

It is difficult to trace the exact origins of Chicken Carbonara recipe as it is a variation of the traditional Carbonara dish. Carbonara, in general, is believed to have originated in Italy, but the creator of the chicken variation is unknown. It is likely that this variation was created by home cooks or chefs who wanted to add more protein to the dish or simply put a twist on the traditional recipe. Today, Chicken Carbonara is a popular dish in many Italian restaurants and households around the world, loved for its creamy sauce and rich flavors.

Ingredients Required To Make Chicken Carbonara Recipe:

For Chicken:

• 1 lb chicken breasts – sliced thin or pounded thin
• 1 tsp salt
• ½ tsp ground black pepper
• ½ tsp garlic powder
• ½ cup canola oil

For Sauce:

• 4 egg yolks
• 1 cup freshly grated Pecorino Romano cheese
• ½ lb pancetta – diced
• ½ tsp garlic powder
• ½ tsp ground black pepper
• 2 ounces sun-dried tomatoes – julienned
• 1 lb spaghetti

Instructions For Chicken Carbonara Recipe:

1. Season chicken breasts on both sides with salt, black pepper, and garlic powder.
2. In a large skillet, heat canola oil over medium-high heat.
3. Add the chicken breasts to the skillet and cook for several minutes on each side until browned.
4. Remove the chicken breasts from the skillet and set them aside.
5. In a cold non-stick skillet, add diced pancetta.
6. Turn heat to medium and cook the pancetta until firm.
7. While the pancetta is cooking, boil the pasta according to the package instructions, adding 1 tablespoon of salt to the pasta water.
8. While the pasta is boiling, beat the egg yolks in a bowl. Mix in Pecorino Romano cheese, garlic powder, and black pepper.
9. Slice the cooked chicken breasts into strips.
10. When the pasta has finished boiling, remove it from the water with tongs and add it to the pan with the cooked pancetta (do not remove the fat!).
11. Add the sun-dried tomatoes and toss.
12. Temper the egg yolks by adding 2 tablespoons of pasta water and beat to combine.
13. Pour the egg mixture over the pasta and toss to combine.
14. Add ½ cup of pasta water to the pasta and toss again.
15. Serve immediately and top with the sliced chicken breasts and freshly grated Pecorino Romano.

How to Keep Eggs From Curdling:

To keep the eggs from curdling when making the sauce for the best Chicken Carbonara recipe, it is important to temper the egg yolks before adding them to the hot pasta. Here are the steps to follow:

1. Beat the egg yolks in a bowl and mix in the freshly grated Pecorino Romano cheese, garlic powder, and black pepper.
2. Slowly add 2 tablespoons of pasta water to the egg mixture while whisking continuously. This will help to bring the temperature of the egg mixture up gradually, so it won’t curdle when added to the hot pasta.
3. Once the egg mixture is tempered, pour it over the pasta and toss to combine.
4. Add a small amount of additional pasta water (around 1/2 cup) to the pasta and toss again. This will help to thin out the sauce and create a creamy consistency.

By following these steps, you can ensure that your Chicken Carbonara sauce will be creamy and smooth without curdling the egg yolks. It’s important to remember to add the pasta water gradually and whisk continuously to temper the eggs properly.

Tips for the Best Chicken Carbonara Recipe:

Here are some tips to help you make the best Chicken Carbonara Recipe with Sun Dried Tomatoes:

1. Use thin-sliced or pounded thin chicken breasts for quick and even cooking. Season the chicken breasts with salt, black pepper, and garlic powder on both sides to ensure even flavor distribution.
2. When frying the chicken, make sure to use a large skillet and heat the oil over medium-high heat to ensure that the chicken is evenly cooked and golden brown.
3. For the sauce, it’s crucial to temper the egg yolks by adding 2 tablespoons of pasta water before pouring the mixture over the pasta. This will prevent the eggs from scrambling and ensure a creamy sauce.
4. To avoid overcooking the pancetta, cook it in a cold non-stick skillet and turn the heat to medium once it is added to the pan.
5. When boiling the pasta, be sure to add one tablespoon of salt to the pasta water to ensure that the pasta is well-seasoned.
6. To prevent the pasta from sticking together, toss it frequently while it is cooking and once it is removed from the water.
7. To add extra flavor and texture to the dish, julienne the sun-dried tomatoes before adding them to the pasta.
8. When serving the dish, top the pasta with the sliced chicken breasts and freshly grated Parmesan cheese for an extra boost of flavor.
9. For the best results, serve the dish immediately after preparation to ensure that it is hot and fresh.

By following these tips, you can create a delicious and satisfying Chicken Carbonara Recipewith Sun Dried Tomatoes that will impress your friends and family.

Variations for the Best Chicken Carbonara Recipe:

1. Vegetarian Carbonara: Replace the chicken and pancetta with sautéed mushrooms, zucchini, or bell peppers for a vegetarian-friendly version of this dish.
2. Shrimp Carbonara: Add sautéed shrimp to the pasta and sauce for a seafood twist on the classic recipe.
3. Spicy Carbonara: Add crushed red pepper flakes or diced jalapeños to the sauce for a spicy kick.
4. Creamy Carbonara: For an extra creamy version of the dish, add a few tablespoons of heavy cream to the sauce.
5. Lemon Carbonara: Add the juice and zest of one lemon to the sauce for a bright, citrusy flavor.
6. Carbonara with Peas: Add a cup of frozen peas to the pasta water during the last minute of cooking for a fresh and flavorful addition.
7. Carbonara with Broccoli: Steam broccoli florets and add them to the pasta during the last minute of cooking for a healthy and delicious variation.
8. Carbonara with Ham: Replace the chicken with diced ham for a smoky and savory twist on the classic recipe.

These are just a few ideas to get you started, but the possibilities for variations on the best Chicken Carbonara recipe are endless. Use your creativity and experiment with different ingredients and flavors to create a dish that is uniquely yours.

Common Mistakes to Avoid When Making Your Chicken Carbonara Recipe:

Here are some common mistakes to avoid when making Chicken Carbonara recipe with Sun Dried Tomatoes:

1. Overcooking the chicken: Make sure to cook the chicken until it is just golden brown and no longer pink in the center. Overcooking the chicken can make it tough and dry.
2. Not tempering the egg yolks: When making the sauce, it’s crucial to temper the egg yolks by adding pasta water to the mixture gradually. This will prevent the eggs from curdling and ensure a creamy sauce.
3. Not using enough pasta water: Adding pasta water to the sauce is key to creating a creamy and smooth consistency. Be sure to add enough pasta water to thin out the sauce and coat the pasta evenly.
4. Using the wrong type of pasta: Spaghetti is the traditional pasta used in Carbonara, but you can use other types of pasta as well. Just be sure to choose a pasta shape that will hold the sauce well, such as fettuccine or linguine.
5. Not seasoning the pasta water: Adding salt to the pasta water is important to ensure that the pasta is well-seasoned. Don’t skip this step!
6. Overcooking the pancetta: To avoid overcooking the pancetta, cook it in a cold non-stick skillet and turn the heat to medium once it is added to the pan.
7. Not tossing the pasta frequently: Tossing the pasta frequently while it is cooking and after it is removed from the water will prevent it from sticking together and ensure an even coating of the sauce.

By avoiding these common mistakes, you can create a delicious and authentic Chicken Carbonara with Sun Dried Tomatoes that will impress your guests and leave them wanting more.

Why use a Non-Stick Pan When Cooking Pancetta?

Pancetta can release a lot of grease when cooked, and using a non-stick skillet can help prevent the pancetta from sticking to the pan and burning. Additionally, using a non-stick skillet helps to ensure that the pancetta is evenly cooked, which can help to enhance its flavor.

Stainless steel skillets are also commonly used for cooking pancetta, but they can leave brown bits or fond on the bottom of the pan, which may make the final product look less appealing. However, some cooks prefer to use stainless steel skillets as they can create a more intense flavor and provide better browning than non-stick skillets.

Ultimately, the type of skillet you use for cooking pancetta is a matter of personal preference. Just be sure to keep a close eye on the pancetta and adjust the heat as necessary to prevent it from burning or sticking to the pan.

How to Reheat Chicken Carbonara Recipe:

To reheat best Chicken Carbonara recipe with Sun Dried Tomatoes, follow these steps:

1. Transfer the leftover pasta to a microwave-safe dish.
2. If the pasta looks dry, add a small amount of milk or cream to the dish and mix it well with the pasta.
3. Cover the dish with a microwave-safe lid or plastic wrap.
4. Microwave on high for 1-2 minutes, stirring occasionally, until the pasta is heated through.
5. Alternatively, you can reheat the pasta on the stovetop. Place the leftover pasta in a skillet over medium heat and add a small amount of milk or cream if necessary.
6. Cook the pasta, stirring frequently, until it is heated through and the sauce is creamy and smooth.
7. Serve the reheated pasta immediately with freshly grated Parmesan cheese and chopped parsley, if desired.

It’s important to note that leftover pasta may not be as creamy as when it was freshly made. If the pasta seems dry or the sauce has separated, you can add a small amount of milk or cream to the dish to help bring it back to its original consistency.

FAQ’s about Making Chicken Carbonara Recipe:

Sure, here are some frequently asked questions (FAQs) about best Chicken Carbonara recipe with Sun Dried Tomatoes:

Q: What type of pasta should I use for Chicken Carbonara?

A: The traditional pasta used in Carbonara is spaghetti, but you can use other types of pasta as well. Just be sure to choose a pasta shape that will hold the sauce well, such as fettuccine or linguine.

Q: Can I make Chicken Carbonara without eggs?

A: The eggs are a key ingredient in the Carbonara sauce and help to create a creamy texture. However, if you have an egg allergy or simply don’t want to use eggs, you can try making a creamy sauce using heavy cream or another dairy alternative.

Q: Can I use bacon instead of pancetta in Chicken Carbonara?

A: Pancetta is the traditional meat used in Carbonara and has a unique flavor that sets it apart from bacon. However, if you can’t find pancetta or prefer to use bacon, you can substitute it in the recipe.

Q: How do I store leftover Chicken Carbonara?

A: Leftover Chicken Carbonara should be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the pasta in a microwave-safe dish and microwave for 1-2 minutes, stirring occasionally, or reheat on the stovetop over medium heat until heated through.

Q: Can I freeze Chicken Carbonara?

A: It is not recommended to freeze Chicken Carbonara as the sauce can become grainy and separate upon reheating. It is best to make only what you plan to eat and store any leftovers in the refrigerator.

Q: What type of cheese should I use in Chicken Carbonara?

A: Pecorino Romano cheese is the traditional cheese used in Carbonara and has a sharp, salty flavor that complements the dish. However, if you can’t find Pecorino Romano or prefer a milder cheese, you can substitute Parmesan or another hard, grated cheese.

Q: Can I add vegetables to Chicken Carbonara?

A: Yes, you can add vegetables such as peas, mushrooms, or broccoli to Chicken Carbonara for an extra boost of flavor and nutrition. Just be sure to cook the vegetables separately and add them to the pasta after the sauce has been added.

Other Recipes to Try:

• World’s Best Meatlover’s Lasagna
• Easy and Delicious Chicken Pesto Alfredo Pasta
• Easy Cajun Shrimp and Pasta with Creamy Cajun Sauce

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