Delicious and Easy Rotisserie Chicken Carbonara

This is one of my personal favorites for many years now!

An easy and delicious family dinner
ready in only minutes.

2-4 Lb Cooked Rotisserie Chicken
4-6 Oz. Spaghetti or Bucatini
4 Egg Yolks
1 1/2 Cups Heavy Cream
1 Pkg. Pancetta
1/2 Cup Frozen Peas
Fresh Grated Parmesan
2 Cloves Garlic
1 Lemon
Fresh Parsley
Fresh Basil
Olive Oil
Salt and Pepper

Start by boiling a pot of salt infused water with some olive oil for the pasta. We prefer extra v olive oil. Chop fresh basil, garlic, and parsley, set aside. Zest lemon set aside.

Sauté the pancetta and garlic with some olive oil for 3-4 minutes. In a separate bowl mix Parmesan, egg yolks, heavy cream, fresh parsley and basil, about 1/4 cup of each herb together until blended. To the sauté mixture add the cooked rotisserie chicken and stir. Add the pasta to the separate boiling pot of water and cook until al dente’. Drain the pasta.

Add the yolk mixture to the sauté pan and cook on medium for 3-4 mins. Toss the pasta into the pan mixture and add salt and pepper to taste. Toss in the 1/4 cup of peas and stir. The heat of the pasta will cook the peas to perfection.

Serve with some vibrant lemon zest and extra Parmesan on top.


Copyright 2021. All Rights Reserved. Recipe content, photography, writing, and post by Andrea Danielle Pistella and Family.

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