Smoked Chicken Carbonara Recipe

Cooking Instructions

1. 1

   Prepare the Brussels Sprouts

   Trim the ends of the Brussels sprouts and slice them in half. Heat olive oil in a skillet over medium heat, add the Brussels sprouts, and sauté until crispy and golden brown, about 8-10 minutes. Season with salt and set aside.

2. 2

   Cook the Guanciale

   In the same skillet, add the guanciale and cook until crispy, about 5-7 minutes. Remove from heat and set aside, leaving the rendered fat in the skillet.

3. 3

   Cook the Spaghetti

   In a large pot, bring salted water to a boil. Add gluten-free spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.

4. 4

   Prepare the Carbonara Sauce

   In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and black pepper until well combined.

5. 5

   Combine Ingredients

   Add the hot spaghetti to the skillet with the guanciale, stirring to combine. Remove from heat and quickly pour in the egg mixture, stirring vigorously to create a creamy sauce. If needed, add reserved pasta water a little at a time until desired creaminess is achieved.

6. 6

   Add Smoked Chicken

   Slice the smoked chicken thighs and add them to the pasta, along with the crispy Brussels sprouts. Toss everything together gently.

7. 7

   Serve

   Serve immediately, garnished with additional Pecorino Romano cheese and freshly cracked black pepper if desired.