Description
A Halal-friendly twist on the classic spaghetti carbonara, made with crispy chicken instead of pork, eggs, Parmesan, and butter for a creamy, indulgent pasta ready in just 20 minutes.
Ingredients
400g spaghetti
4 large eggs
200g chicken breast, chopped
2 tbsp unsalted butter
100g grated Parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste
Paper towels (for draining chicken)
Instructions
- Preheat the oven to the lowest setting to keep serving dishes warm.
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions.
- Meanwhile, fry the chopped chicken in a nonstick pan until crispy. Drain on paper towels.
- In a warm mixing bowl, beat the eggs with salt and pepper for about 1 minute. Keep the bowl warm in the oven.
- Drain the cooked spaghetti and immediately toss it into the warm egg mixture, stirring to gently cook the eggs and coat the pasta.
- Add the crispy chicken, butter, and grated Parmesan. Stir until combined.
- Adjust seasoning to taste and serve immediately in warmed dishes.
Notes
- Use turkey instead of chicken for variation.
- Add chili flakes for a spicy version.
- Swap Parmesan for Pecorino Romano for a sharper taste.
- For gluten-free, use certified gluten-free pasta.
- Reheat gently with a splash of water or milk to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 250g)
- Calories: 520
- Sugar: 2g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 195mg
