Roasted Chicken Carbonara


  • 8 ounces cooked spaghetti

  • 1 whole roasted chicken, skin discarded and meat pulled from bones

  • 6 strips Applewood-smoked bacon, diced

  • 1 shallot, minced

  • 1 clove garlic, minced

  • ½ cup heavy cream

  • 4 egg yolks, lightly beaten

  • ½ cup grated parmesan cheese, plus more for serving

  • 3 tablespoons chopped Italian parsley

  • Kosher salt and freshly ground black pepper


Bring a large pot of salted water to a boil. Cook pasta 1 minute less than package directions, or until al dente. In a large skillet, render bacon over medium heat until crisp. Add shallot and garlic, and cook until shallot is softened, about 2 minutes. Add heavy cream and simmer until lightly thickened, about 2 to 3 minutes. Add chicken, cooked spaghetti, and Parmesan, and toss until spaghetti and chicken are coated with sauce. Turn off the heat and add egg yolks and parsley. Season to taste with salt and a very generous amount of black pepper. Toss until yolks have coated the pasta, taking care not to scramble the eggs. Divide pasta into serving bowls and garnish with additional grated Parmesan cheese.

Heather Sinyard