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olive garden chicken carbonara recipe

Olive Garden Chicken Carbonara Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1 /4 cup of the pasta water before draining.
Ingredients Method Notes

Ingredients
  

  • 1 lb bucatini
  • 2 boneless, skinless chicken breasts (about 1 lb total)
  • 4 oz pancetta, diced
  • 3 large egg yolks
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 tsp Italian seasoning
  • 1/2 tsp salt, plus more for pasta water
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1/4 cup reserved pasta water
  • 2 tbsp fresh flat-leaf parsley, chopped

Method
 

  1. Season the chicken breasts with the Italian seasoning, salt, and black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until it reaches 165°F (74°C). Rest on a cutting board.
  2. In the same skillet over medium heat, cook the 4 oz diced pancetta for 4 to 5 minutes until the fat renders and the edges crisp. Add the 3 cloves minced garlic and 1/2 tsp red pepper flakes and stir for 60 seconds.
  3. Boil the 1 lb bucatini in salted water for 8 to 9 minutes until al dente. Reserve 1/4 cup of the pasta water before draining.
  4. Whisk the 3 egg yolks, 1 cup heavy cream, and 1/2 cup Parmesan together in a bowl until smooth.
  5. Reduce the skillet to low heat. Add the drained bucatini to the pan, pour the egg and cream mixture over it, and toss with tongs for 2 minutes until the sauce thickens. Add reserved pasta water as needed to loosen the sauce.
  6. Slice the chicken into strips and lay over the plated pasta. Scatter the 2 tbsp chopped parsley and a pinch of extra Parmesan on top.

Notes

This sauce is best finished right before you eat it; it tightens up considerably as it sits, even for 10 minutes. If you're cooking for a crowd, keep the pasta and sauce in the pan over the lowest possible heat and toss it again just before serving. The egg yolks are what make this sauce coat the pasta the way it does, so don't be tempted to swap in whole eggs — you'll get a looser, less glossy result.