Lemony Chicken, Leek and Pancetta Spaghetti Carbonara

    June 27, 2016

    • Yields: 4


    2 Egg yolks


    100 ml Single cream

    2 Unwaxed lemons

    60 g Parmesan, grated

    Splash of olive oil, for frying

    300 g Chicken breasts, cut into strips

    50 g Smoked pancetta, diced

    1 Leek, washed and finely sliced, tough outer leaves removed

    300 g Spaghetti

    50 ml Hot water

    Salt and black pepper

    1 tbsp Lemon thyme, optional.


    1For the Carbonara sauce, put the egg yolks, cream, the juice of the two lemons and half the Parmesan into a mixing jug and mix together with a fork.

    2Heat a large frying pan, add a splash of olive oil and fry the chicken and pancetta until golden and cooked through.

    3Lower the heat to medium and add the leeks to the pan, and fry until they have softened slightly but still their vibrant green colour.

    4Cook the spaghetti until it is al dente, drain it. Immediately, toss the pasta in the pan with the leeks, chicken and pancetta, then remove from the heat and add 50ml of hot water and the carbonara sauce to the pasta and stir together.

    5Season with salt and black pepper.

    6To serve – grate the lemon peel onto the top of the pasta with the rest of the Parmesan and the lemon thyme if using.


    0 Reviews


    All fields are required to submit a review.