Baked Chicken Carbonara with Spaghetti

1. 1

   Assemble all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Coat a 9x13-inch baking dish with nonstick cooking spray.

2. 2

   Cook pancetta in a medium skillet over medium-high heat until lightly browned and crisp, about 5 minutes. Set aside.

3. 3

   Boil spaghetti in lightly salted water for 5 minutes. Drain the pasta and reserve 2 cups of the pasta water.

4. 4

   Meanwhile, add the egg yolks to a large mixing bowl and whisk until smooth.

5. 5

   Gradually pour 1 1/2 cups hot pasta water over the egg yolks while whisking vigorously, making sure to whisk constantly so the eggs do not scramble.

6. 6

   Whisk in the Parmesan cheese, then the heavy cream.

7. 7

   Add the cooked pasta, pancetta, and chicken to the sauce and toss to combine. Transfer the pasta mixture to the prepared dish.

8. 8

   Bake until hot and the sauce has thickened, 20 minutes, stirring halfway through.

9. 9

   Remove from the oven, stir, and let stand for 2 to 3 minutes to allow the sauce to continue thickening. Add additional pasta water, as desired, for a saucier pasta.

10. 10

    Garnish with parsley and extra Parmesan cheese.

• Calories 759.86 kcal High
• Protein 44.76 g Good Source
• Carbs 69.52 g Moderate
• Total Fat 33.85 g High
• Saturated Fat 18.14 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 262.87 mg High
• Sodium 1055.05 mg High
• Fiber 5.39 g Moderate
• Sugar 2.97 g Moderate
• Added Sugar 0.34 g Low Source
• Calcium 477.48 mg Good Source
• Iron 3.55 mg Moderate
• Potassium 440.35 mg Low Source
• Vitamin A 63.11 mcg_rae Low Source
• Vitamin C 0.98 mg Low Source
• Vitamin D 1.99 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten