Creamy Angel Hair Carbonara with Chicken Recipe

Creamy Angel Hair Carbonara with Chicken Recipe

This is a relatively simple Carbonara recipe and creates a beautifully creamy dish perfect for any family meal.


  • 1 large chicken breast, diced
  • 1 pound Angel Hair (about 1/4 of a box)
  • 2 large egg yolks
  • 1/2 cup (115g) heavy cream
  • 1 Tbs extra-virgin olive oil
  • 6 ounces (170g) thickly sliced bacon, cut into 1/8-inch dice
  • 2 garlic cloves, thinly sliced
  • 1 cup (220g) of baby spinach, corsley chopped
  • 1/4 cup (60g) sun dried tomatoes
  • 1 cup (200g) freshly grated Parmesan cheese (3 ounces/135g), plus more for serving
  • Pinch of freshly grated nutmeg
  • Freshly ground pepper


In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup (120ml) of the pasta cooking water.

Meanwhile, separate eggs into a small bowl, whisk the egg yolks and cream.

In a large, deep frying pan, heat the oil. Add the bacon and cook over moderately high heat, stirring, until crisp, for 4 minutes. Add the garlic and cook until golden for 1 minute.

Add spinach and cook till wilted

Add chicken and cook for 5 minutes.

Add the spaghetti to the frying pan. Cook over a low heat, tossing, until fully coated. Slowly add the pasta cooking water you saved from before, beaten egg yolks and sun-dried tomatoes. Toss until coated with a creamy sauce, for about 1 minute.

Add the Parmesan and the nutmeg then season with pepper. Transfer to bowls and serve, passing extra Parmesan.

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