Easy and authentic: your step-by-step guide to cooking chicken carbonara pinoy style

Indulge in the delectable fusion of Italian and Filipino flavors with this mouthwatering recipe for Chicken Carbonara Panlasang Pinoy. This dish combines the creamy richness of traditional carbonara with the savory and aromatic flavors of Filipino cuisine, creating a culinary masterpiece that will tantalize your taste buds.

Ingredients

• 1 boneless, skinless chicken breast, sliced into thin strips
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/4 cup chopped parsley
• 1/4 cup grated Parmesan cheese
• 1 cup heavy cream
• 1 egg
• 1/2 cup chicken broth
• Salt and pepper to taste

Instructions

1. Season and Cook Chicken: Season the chicken strips with salt and pepper. Heat a skillet over medium heat and add the chicken. Cook until browned and cooked through.
2. Sauté Aromatics: Add the onion and garlic to the skillet and sauté until softened.
3. Add Parsley and Parmesan: Stir in the chopped parsley and grated Parmesan cheese.
4. Create the Sauce: In a bowl, whisk together the heavy cream, egg, and chicken broth. Season with salt and pepper.
5. Combine Ingredients: Pour the sauce mixture into the skillet with the chicken and vegetables. Bring to a simmer and cook until the sauce thickens.
6. Finish with Parmesan: Remove from heat and stir in the remaining Parmesan cheese.
7. Serve and Garnish: Serve the Chicken Carbonara Panlasang Pinoy immediately over your favorite pasta. Garnish with additional parsley and Parmesan cheese for a finishing touch.

Tips

• For a richer flavor, use a combination of heavy cream and whole milk.
• Add a dash of nutmeg to the sauce for a warm and aromatic twist.
• If you don’t have chicken broth, use vegetable broth instead.
• For a more authentic Filipino flavor, use siling labuyo (bird’s eye chili) for a spicy kick.
• Experiment with different types of pasta, such as spaghetti, fettuccine, or penne.

Variations

• Seafood Carbonara: Add cooked shrimp, mussels, or clams to the dish for a seafood twist.
• Vegetable Carbonara: Replace the chicken with your favorite vegetables, such as broccoli, zucchini, or bell peppers.
• Creamy Chicken Carbonara: Use more heavy cream and less chicken broth for a richer and creamier sauce.

Serving Suggestions

• Serve the Chicken Carbonara Panlasang Pinoy with a side of crusty bread to soak up the delicious sauce.
• Pair it with a light and refreshing salad for a balanced meal.
• Enjoy it for lunch, dinner, or as a comforting late-night snack.

What’s the Difference Between Carbonara and Chicken Carbonara?

Traditional carbonara is made with guanciale (cured pork cheek) and eggs, while Chicken Carbonara uses chicken and cream. The Filipino version adds a unique twist with the use of siling labuyo and other Filipino flavors.

How to Store Carbonara

Store the Chicken Carbonara Panlasang Pinoy in an airtight container in the refrigerator for up to 3 days. Reheat it over low heat until warmed through before serving.

Make-Ahead Tips

• Cook the chicken and sauté the aromatics ahead of time and store them separately in the refrigerator.
• When ready to serve, simply combine the ingredients and finish the recipe as directed.

What You Need to Learn

1. Can I use bacon instead of chicken?
Yes, you can substitute bacon for chicken in this recipe.

2. What can I do if my sauce is too thin?
Add a tablespoon of flour or cornstarch to thicken the sauce.

3. Can I freeze Carbonara?
It is not recommended to freeze Carbonara as the sauce may separate upon thawing.