How to make Chicken and Spinach Pasta Carbonara
We’ve put a non-traditional spin on pasta carbonara that’s bursting with nutrients. Given our kids’ frequent request for classic carbonara, we decided to whip up a recipe that not only satisfies their cravings but also offers a healthier alternative. By substituting chicken for traditional pancetta or bacon, we’ve significantly reduced the saturated fat, cholesterol, and sodium content that’s typically found in the traditional carbonara recipe. In addition to that, we’ve incorporated nutrient-dense spinach, which boosts the fiber and overall nutritional value, promoting a greater sense of satiety. While we’ll continue to indulge in traditional carbonara, this revamped recipe has earned a spot in our Sunday dinner rotation as a wholesome and nutritious option.
- 1 lb spaghetti pasta
- 3 eggs
- 1 c pecorino Romano cheese, shredded
- 3 Tablespoons pasta water
- Salt, to taste
- Pepper, freshly ground, to taste
- 2 c spinach, raw
- 2 c rotisserie chicken or cooked chicken breast, skin removed and chopped
- Boil water for pasta and cook spaghetti uncovered until al dente (approx. 5-7 minutes).
- When pasta is almost done, scoop out 3 T of pasta water. Whisk together eggs, ½ c cheese, and pasta water.
- Use a pasta spoon or tongs to quickly place cooked spaghetti in a large serving bowl. It's ok if some pasta water goes in as well.
- Pour egg and cheese mixture into the pasta and toss evenly.
- Add ½ c cheese and desired amount of salt and pepper.
- Toss in spinach and allow to cook in pasta.
- Add chicken and combine evenly.
- Top carbonara with more cheese and salt and pepper if desired.