Welcome to our culinary journey as we dive into the flavorsome world of Italian-American cuisine with a homemade Olive Garden Chicken Carbonara recipe. This dish brings the comfort of a creamy, cheesy sauce, tender chicken, and savory pancetta, all tossed with perfectly cooked pasta. Whether you're cooking for a special occasion or just craving a decadent meal at home, this recipe will transport your taste buds straight to an Italian bistro experience right in your kitchen.
Ingredients for Olive Garden Chicken Carbonara
- Pasta: 1 lb (454 grams) Spaghetti or linguine
- Chicken: 2 boneless, skinless chicken breasts, diced
- Pancetta or Bacon: 8 oz (227 grams), diced
- Heavy Cream: 1 cup (240 ml)
- Parmesan Cheese: 1 ½ cups (150 grams) freshly grated
- Egg Yolks: 4 large
- Garlic: 3 cloves, minced
- Butter: 2 tablespoons
- Salt and Pepper: to taste
- Scallions or Green Onions: 4, chopped
- Parsley: For garnish, freshly chopped
Preparation Steps
1. Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to the package instructions until al dente.
2. Prepare the Chicken and Pancetta
- In a large skillet, melt the butter over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the pancetta or bacon and cook until crispy. Remove the pancetta with a slotted spoon, leaving the fat in the skillet for the sauce.
3. Crafting the Carbonara Sauce
This step is where your dish comes alive:
- Add minced garlic to the same skillet with the fat from the pancetta. Cook for about a minute or until the garlic is fragrant.
- Pour in the heavy cream, stirring to combine with the garlic and pancetta fat. Bring to a simmer.
- Whisk in the grated Parmesan cheese until it’s melted and smooth. Lower the heat.
- Beat the egg yolks in a small bowl and temper them by adding a spoonful of the hot cream mixture into the yolks, whisking constantly, to avoid scrambling the eggs. Then, slowly incorporate the yolk mixture back into the skillet, stirring continuously to create a silky sauce.
- Add the cooked chicken and pancetta back into the sauce.
4. Combining Pasta and Sauce
Once the pasta is cooked, reserve about a cup of the pasta water, then drain the pasta. Add the pasta directly to the sauce in the skillet. If the sauce seems too thick, add some of the reserved pasta water to achieve your desired consistency.
5. Final Touch
- Turn off the heat. Add the chopped scallions, season with salt and pepper to taste, and toss everything together.
- Serve immediately, garnishing with additional Parmesan cheese and a sprinkle of fresh parsley.
🌟 Note: The key to perfect Carbonara is not to overcook the sauce or let it sit for too long, as the egg yolks will continue to cook and could separate or thicken too much.
🔍 Note: Olive Garden's Chicken Carbonara uses a slight variation in ingredients, but this homemade version promises to deliver an equally indulgent taste with authentic flavors.
By recreating this Olive Garden Chicken Carbonara at home, you've not only saved money but also created an opportunity to personalize the dish to your taste. The combination of creamy sauce, rich pancetta, and succulent chicken provides a satisfying, homemade meal that's perfect for a cozy dinner or impressing guests.
Can I substitute pancetta with bacon?
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Yes, you can substitute pancetta with bacon. However, keep in mind that bacon will impart a smokier flavor to the dish, which might alter the traditional taste slightly.
How do I store leftover Chicken Carbonara?
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of cream to restore the creamy texture.
What if my sauce gets too thick?
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If your sauce thickens too much, gradually add some of the reserved pasta water until it reaches the desired consistency.
