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Whole Wheat Lemon Chive Spaghetti Carbonara

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The bright, summery flavors of Whole Wheat Lemon Chive Spaghetti will be sure put a spin on an Italian classic without compromising the need for a comfort food fix. 

Serving Size: 

1 lb. Pappardelle’s Whole Wheat Lemon Chive Spaghetti
4 chicken breast tenders, diced ¾ x ¾” thick 
½ cup flour 
1 tsp. salt 
1 ½ tsp. pepper
¼ lb. Pancetta, sliced 1/8” thick, roughly chopped
1 cup frozen peas 
2-3 cloves fresh garlic, minced
2 whole eggs
3 egg yolks 
1/3 cup freshly grated Parmesan cheese, plus additional for garnish


1. Season flour with salt and 1 tsp. pepper. Dredge chicken pieces in flour mixture and shake off the excess. Heat a medium size sauté pan to medium-high heat. Sear the chicken until golden brown and an internal temperature of 165 degrees. Set aside. 
2. In the same sauté pan, cook the pancetta for about 2 mins. Add the frozen peas and garlic and sauté until the peas are tender and the pancetta is crispy. Remove from heat. Toss together with the chicken. Reserve. 
3. In a small mixing bowl, whisk together the whole eggs, egg yolks, 1/3 cup Parmesan cheese, and ½ tsp. pepper until well combined. 
4. Meanwhile, bring a pot of lightly salted water to a boil. Cook the pasta until al dente, about 8-10 minutes. Drain over a pot to catch the cooking liquid. IMMEDIATELY, while tossing the pasta, SLOWLY drizzle in a small amount of the egg mixture until the pasta is well coated in the egg mixture and a smooth sauce is formed. If the pasta mixture looks dry, drizzle in a small amount of the reserved cooking liquid until the desired consistency is reached. 
5. In a large serving bowl, toss the spaghetti carbonara mixture with the chicken, peas, and pancetta. Season with salt and pepper, to taste. Garnish with desired Parmesan cheese. Serve immediately.

From This Recipe

$8.00 | 1 lb. package