Carbonara in 7 Minutes?! Just Toss to Make! Quick, Easy, and Delicious Carbonara-Style Chicken Pasta

Overview

In this video, Italian chef Shuichiro Masuya introduces a recipe for "Carbonara-Style Chicken Pasta" that can be made in about 7 minutes. Instead of a traditional carbonara, this simple method involves just tossing the pasta with egg, grated cheese, and butter, achieving a creamy finish without any difficult temperature control. Adding chicken thigh and broccoli makes it hearty and satisfying, allowing you to prepare 3 to 4 servings in a short amount of time. The professional touch is using the pasta cooking water to add body and richness to the sauce.

Key Tips

• Prep
  • To save time, pre-boil the broccoli or cook it in the same pot as the pasta.
• Prep
  • Crushing the garlic with the flat of a knife or your hand helps release its aroma into the oil more easily.
• Heat control
  • Start cooking the chicken thigh skin-side down over medium heat, and flip only after it is nicely browned.
• Heat control
  • Be sure to turn off the heat before tossing with the sauce to prevent the egg from overcooking from residual heat.
• Boiling pasta
  • Drain the pasta 30 seconds early. It will continue to cook from residual heat and during tossing, preventing it from getting mushy.
• Boiling pasta
  • Adding 10g of rock salt per 1L of water seasons the pasta itself while boiling.
• Sauce
  • Combine the egg, grated cheese, and butter in a bowl beforehand. Adding the hot pasta immediately melts the butter into a smooth sauce.
• Sauce
  • Adding 90ml of pasta cooking water to the pan helps emulsify the sauce and enhances the umami flavor.
• Seasoning
  • Generously sprinkling black pepper at the end is key to bringing out that signature carbonara flavor.
• Finishing
  • Drizzling extra olive oil after plating adds a beautiful sheen and enhances the aroma.

* Tap ingredient names to find on Amazon

• 240gpasta
• 10grock salt per 1L of water
• 1chicken thigh (approx. 300g)
• 100gbroccoli (pre-boiled, or boiled with the pasta)
• 1egg
• 4tbsp grated cheese
• 30gunsalted butter
• 2cloves garlic (crushed by hand)
• 1tbsp olive oil
• Saltto taste
• Blackpepper to taste
• Oliveoil (for finishing, extra) to taste

Instructions

1. 1

   Bring water to a boil for the pasta, and add 10g of rock salt per 1L of water.

2. 2

   Lightly season both sides of the chicken thigh with salt and black pepper.

3. 3

   Add 1 tbsp of olive oil to a pan, place the chicken thigh skin-side down, and heat over medium heat. Partway through, add 2 crushed garlic cloves to the pan to release their aroma.

4. 4

   Once the water boils, add the pasta and start cooking.

5. 5

   Once the chicken skin is nicely browned, flip it over.

6. 6

   Crack 1 egg into a bowl, and add 4 tbsp of grated cheese and 30g of unsalted butter (no need to mix yet).

7. 7

   Add 100g of broccoli to the pan and cook it along with the chicken.

8. 8

   Once the chicken is about 80% cooked, remove it from the pan, cut it into bite-sized pieces, and return it to the pan.

9. 9

   Add 90ml of pasta cooking water to the pan, and turn off the heat once the chicken is fully cooked.

10. 10

    Drain the pasta 30 seconds earlier than the package instructions.

11. 11

    Immediately add the drained pasta to the bowl with the egg, grated cheese, and butter, and toss everything quickly. Mix thoroughly until the butter melts and forms a creamy sauce.

12. 12

    Add the chicken, broccoli, garlic, and cooking water from the pan, and toss to combine.

13. 13

    Plate the pasta, sprinkle generously with black pepper, drizzle with extra olive oil to finish, and serve.

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桝谷のSimple is best

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