Panko Chicken Carbonara and Shrimp Pasta (No cream)
Panko Chicken carbonara recipe consists of a rich carbonara sauce with pancetta, succulent shrimp, red bell pepper, delicious chicken, and cooked pasta.
Ingredients
For Creamy Pasta
- 8 oz fettuccine, or spaghetti pasta
- 1 cup parmesan cheese, or pecorino
- ½ cup brown onion, diced
- 1 garlic cloves, minced
- 11-12 large shrimp, about 11 oz
- 1 large chicken breast , butterflied, about 10 oz
- 1 tablespoon olive oil , or neutral cooking oil your choice
- 1 cup pancetta , diced, or more traditional Guanciale or fatty bacon
- 3 egg yolks
- ½ cup bell pepper, sliced medium thick
- black pepper, to taste
For Breading
- 1 cup panko breadcrumbs
- ¼ cup all-purpose flour
- 1 large egg
Instructions
- Veggies: In a large saucepan, add a tablespoon of olive oil. Let the onions and bell peppers sizzle together over medium-high heat until they're almost softened. Give them a good stir every now and then. Set aside.
- Shrimp: Sprinkle some salt and black pepper on the shrimp and toss them in the skillet with minced garlic. Cook the shrimp until they turn a beautiful pink color. Once they're done, set them aside on a plate and cover with aluminum foil to keep them warm and juicy while you cook the rest of the dish.
- Panko chicken: In a small mixing bowl, whisk the egg. In another bowl, combine flour and panko breadcrumbs with a pinch of salt. Dunk the chicken pieces in the egg, then roll them in the panko-flour mixture until fully coated. Add a bit more oil to the skillet and cook the chicken pieces for 3-4 minutes on each side until they’re golden brown and crispy. Once done, transfer them to a plate with paper towels to soak up any excess oil.
- Egg yolks: In a medium bowl, whisk together 2 egg yolks, parmesan cheese, and a splash of pasta cooking water. You'll know the mixture is ready when it starts to thicken but remains pourable. Set aside.
- Pasta: Cook pasta al dente in a pot with water, without adding salt. Don’t drain the pasta just yet; you’ll need the "wet pasta" for the next step. Reserve 1 cup of the cooking water separately.
- Pancetta: While the pasta is cooking, take a new large, clean skillet (large enough to fit the entire dish later) and cook the pancetta with black pepper to taste over medium-low heat (no oil needed). In traditional carbonara, chefs are generous with black pepper when frying pancetta or bacon. Set half of the cooked pancetta aside for garnish.
- Combine pasta: Use kitchen tongs to transfer the cooked pasta into the skillet. Don’t drain it first—you’ll want a bit of that starchy cooking water to help bind everything. If the sauce is too thick, add a splash or two of the reserved pasta water until you reach the perfect consistency, being careful not to add too much. Stir until the pasta is coated and all the flavors are melded together perfectly.
- Assemble: Stir in the bell peppers and onions, then top with the panko chicken and garlicky shrimp. Pile them high on top of the pasta, and garnish with freshly chopped parsley and black pepper. This dish is all about flavor and presentation, so make it look as beautiful as it tastes. Enjoy!
Notes
Once you place the pasta for cooking you have to do the next steps a little faster without breaks. Pasta will cook fast as we only need to cook it to ''al dente''. Once the pasta is cooked, it has to be mixed with the yolks and water right away. This way the pasta is fresh, creamy and not overcooked.
Nutrition
Calories: 1143kcalCarbohydrates: 84gProtein: 68gFat: 58gSaturated Fat: 20gPolyunsaturated Fat: 9gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 528mgSodium: 1753mgPotassium: 918mgFiber: 5gSugar: 5gVitamin A: 1608IUVitamin C: 35mgCalcium: 548mgIron: 5mg
Tried this recipe?Let us know how it was!