My take on the authentic spaghetti ala carbonara but with chicken and linguine. It is an ultimate treat for all the pasta and chicken lovers with a no-fuss carbonara sauce!
If you are a pasta lover, then I am sure you are already in love with pasta carbonara. Carbonara is an authentic preparation of pasta and this classic dish is mostly made with spaghetti and bacon; but today I adapted it to our liking and made it with linguine and chicken.
However I have tried my best to remain as close as possible to the classic carbonara sauce, but do pardon me in case there is any deviation! There is just no compromise with taste though! It is as good as it could get!
Winter is almost bidding adieu to us and we are on the verge of entering the spring. Winter is my favourite season without any doubt and I am fine with spring too! But the summer is what depresses me at times as you know India is famous for its tropical heat.
I am sure you will agree that seasons have deep impact on our food habits and our body and mind have different demands for different seasons. Winter is the season of warm bowl of soups and stews whereas the summers are filled with smoky barbecues (the only reason of surviving throughout the summer) and green leafy salads. Pastas are all-rounder in that sense and I enjoy them throughout the year. Do you do the same?
This pasta carbonara will be loved by everyone at any time of the year. This is a no-fuss pasta recipe without any sacrifice on flavors. I used chicken as it is our staple meat. You can use some crisped up bacons broken into pieces.
The sauce may sound intimidating as you may fear about consuming raw egg; but if you follow the recipe exactly the way it is mentioned, you will never end up with raw egg. Also make sure to use a very fresh egg. This creamy pasta will suit every taste buds and trust me everyone will ask for more!
- Cook the linguine pasta in a large saucepan of heavily salted boiling water according to the packet instructions. Reserve a cup of the cooking water and drain the pasta.
- Cook the chicken breasts in lightly salted water until thoroughly cooked which would take about 30 minutes. Once the chicken is fully cooked, drain them and shred them to bite sized pieces using two forks.
- Heat the olive oil in a stock pot with high sides. Once the oil is hot, add the chopped onions to the pot. Sauté the onions until soft and translucent but not brown.
- Then add the shredded chicken and stir to mix well. Season with little salt and pepper. Sauté the chicken for 5 minutes until the edges are just lightly golden. Switch off the flame.
- In a medium bowl, whisk together the egg, heavy cream and grated parmesan. Season with a little salt (since parmesan is already quite salty) and lots of black pepper.
- Remove the pot from the stove and add the drained pasta. Working very quickly, add in your cream sauce and mix until every strand of linguine is covered with that velvety sauce. Add couple of spoons of pasta water if the pasta seems to be too dry and difficult to mix up with the sauce.
- Serve immediately with some sprinkles of chilli flakes for some heat. This is totally optional and not authentic but we Indians do love the spicy kick!