Whole Grain Spaghetti with Chicken Carbonara

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

  • 400
  • 14g
    Total Fat
  • 41g
    Total Carbohydrate
  • 29g
  • Prep
  • Cook
  • Skill


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


  1. 1
    Bring a large pot of water to boil.
  2. 2
    In a large skillet, heat the olive oil and cook the chicken thoroughly with rosemary and red pepper.
  3. 3
    Cook pasta according to package directions. Reserve ½ cup of cooking water.
  4. 4
    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.
  5. 5
    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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