Linguine alla Carbonara con Pollo Recipe

Name: Linguine alla Carbonara con Pollo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Chicken Breasts, Boneless And Skinless; 4 cups Cream; 1 teaspoon Lemon Zest; 2 teaspoons Butter; 8 slices Double Smoked Bacon, Julienned; 2 Shallots, Minced; 2 teaspoons Garlic, Minced; 1/4 cups Dry White Wine; 1/4 cups Chicken Stock; 4 Egg Yolks, Large; 3/4 cups Finely Grated Parmigiano-Reggiano; ⅓ cups Finely Grated Pecorino Romano; 1 teaspoon Black Pepper, Coarsely Ground; 1/4 teaspoons Salt; 1 pound Linguine; Fresh Basil, For Garnish

Servings: persons

4 Chicken Breasts, Boneless And Skinless
4 cups Cream
1 teaspoon Lemon Zest
2 teaspoons Butter
8 slices Double Smoked Bacon, Julienned
2 Shallots, Minced
2 teaspoons Garlic, Minced
1/4 cups Dry White Wine
1/4 cups Chicken Stock
4 Egg Yolks, Large
3/4 cups Finely Grated Parmigiano-Reggiano
⅓ cups Finely Grated Pecorino Romano
1 teaspoon Black Pepper, Coarsely Ground
1/4 teaspoons Salt
1 pound Linguine
Fresh Basil, For Garnish

1
Note: I use lemon and pepper linguine from Morelli for the pasta.
2
Season chicken breasts with salt and pepper and saute or grill until cooked through.
3
Remove to a platter, cover with foil and allow to rest.
4
In a saucepot over medium heat, place cream and lemon zest and simmer until reduced by half.
5
Melt butter in a deep heavy skillet over medium heat.
6
Add bacon, stirring, until fat begins to render, 1-2 minutes.
7
Add shallots and cook, stirring occasionally, until shallots are golden.
8
Be careful not to allow bacon to become crisp.
9
Add garlic and cook for 1 minute.
10
Add wine and chicken stock, bring to a boil, reduce heat and simmer until reduced by half.
11
Add reduced cream mixture and return to simmer.
12
Whisk together egg yolks, Parmigiano-Reggiano, Pecorino Romano, black pepper and salt in a small bowl.
13
Cook linguine in well salted boiling water (8-9 minutes for al dente).
14
While linguine is cooking, slice chicken breasts on the diagonal.
15
When linguine is finished, drain and return to the pot.
16
Add cream mixture and chicken slices, toss with tongs over medium heat until well coated.
17
Remove from heat.
18
Add egg/cheese mixture and toss to combine.
19
Top with a chiffonade of basil and serve immediately.

1565

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 Chicken Breasts, Boneless And Skinless, 4 cups Cream, 1 teaspoon Lemon Zest, 2 teaspoons Butter, and more.

Yes, Linguine alla Carbonara con Pollo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Linguine alla Carbonara con Pollo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions