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Authentic Amalfi Coast Spaghetti alla Carbonara

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This Amalfi Coast-inspired Spaghetti alla Carbonara is a creamy and flavorful twist on the Roman classic, featuring whole milk and shallots for a rich, coastal Italian flavor experience.

Ingredients

1 lb high-quality spaghetti

8 oz cooked chicken breast, diced

2 shallots, finely chopped

3 large eggs

1½ cups freshly grated Parmigiano Reggiano

¾ cup whole milk

1 tbsp extra-virgin olive oil

½ tsp freshly ground black pepper, or to taste

Instructions

  1. In a bowl, whisk together the eggs, grated Parmigiano Reggiano, whole milk, and black pepper until well combined. Set aside.
  2. In a large skillet over medium heat, add the olive oil. Sauté the diced chicken until slightly golden, about 5-7 minutes. Add the chopped shallots and cook until translucent, approximately 2-3 minutes. Remove from heat.
  3. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
  4. Return the skillet with chicken and shallots to low heat. Add the drained spaghetti and toss to combine. Remove from heat and slowly pour in the egg mixture, stirring quickly to prevent the eggs from scrambling.
  5. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is achieved. Serve immediately, garnished with additional Parmigiano Reggiano and a sprinkle of black pepper.

Notes

  • Use pasteurized eggs if concerned about food safety.
  • Adjust consistency with reserved pasta water as needed.
  • For a vegetarian option, replace chicken with mushrooms or sun-dried tomatoes.
  • Reheat gently with a splash of milk or water to maintain creaminess.

Nutrition

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