Whole Grain Spaghetti with Chicken Carbonara

Try this delicious take on the traditional carbonara recipe by using whole grain pasta, sautéed chicken, and peppers.

barilla whole grain spaghetti package

Made with

Barilla Whole Grain Spaghetti

  • Prep
  • Cook
  • Skill

  • 400
  • 14g
    Total Fat
  • 41g
    Total Carbohydrate
  • 29g


Ingredients for 8 people

  • 1 box Barilla® Whole Grain Spaghetti
  • 1 tablespoon extra virgin olive oil 
  • 3/4 pound boneless, skinless chicken breast, cut in small pieces
  • 1 sprig rosemary
  • 1 cup red bell pepper, diced 
  • 5 egg yolks
  • 1 cup Pecorino Romano cheese, grated
  • Salt and fresh ground black pepper to taste


  • Bring a large pot of water to boil.
  • In a large skillet, heat the olive oil and cook the chicken thoroughly with rosemary and red pepper.
  • Cook pasta according to package directions. Reserve ½ cup of cooking water.
  • In a bowl, mix egg yolks, 1/3 of the cheese, and two spoons of boiling water (this can be taken from the pasta water). Season with salt. Set aside.
  • Combine the cooked pasta in the pan with the chicken. Remove from heat. Add the egg yolk mixture. Combine well and garnish with remaining cheese. Season with salt and pepper.
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