Dinner · 25 min · italian

Golden Yolk Carbonara-Style Pasta

✓ USDA-verified nutrition data

Ingredients

• 12 oz dry Spaghetti
• 1 lb Chicken breast
• 4 Eggs
• 1 cup Parmesan
• 3 cloves Garlic
• 2 tsp Black pepper
• 1 tbsp Olive oil
• 1/4 cup Parsley

Steps

1. Sear the sliced chicken in the olive oil 6 minutes until golden; set aside.
2. Whisk the eggs, parmesan, and a blizzard of black pepper into a thick paste.
3. Boil the spaghetti until just shy of al dente, reserving a full cup of pasta water.
4. Off the heat, toss the pasta with the egg mixture, splashing in hot pasta water until it turns to silk — the residual heat cooks the eggs gently, never scrambles them.
5. Fold the chicken back through.
6. Serve immediately in warm bowls with more parmesan and pepper.

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