Creamy Spaghetti Carbonara
40 min
Rich and silky carbonara without cream - just eggs, cheese, and crispy bacon creating that perfect creamy sauce. Classic Italian comfort food that never disappoints.
pastaitaliancomfort food
Crispy toasted bread rubbed with garlic, piled with fresh tomato-avocado salad and served alongside juicy chicken thighs. Dinner in 40 minutes, no stress.
Instructions
- 1
Warm the chicken thighs in the oven at 200 °C for about 20 minutes, or heat them through in a frying pan.
- 2
Toast the bread slices in a dry pan until golden, then rub each slice with the garlic clove while still warm.
- 3
Halve the tomatoes, scoop out the seeds, and dice them. Dice the avocado too. Shred the basil leaves. Toss everything together in a bowl with the olive oil and season with salt and pepper.
- 4
Pile the tomato-avocado mix onto the toasted bread slices. Serve on a plate alongside the chicken thighs with a tablespoon of sour cream on the side.
Per average serving
837
Calories
kcal
57
Protein
g
62.2
Carbs
g
44.6
Fat
g
18.7g
Fiber
15g
Sugar
913mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
837
Calories
kcal
57
Protein
g
62.2
Carbs
g
44.6
Fat
g
18.7g
Fiber
15g
Sugar
913mg
Sodium
Tips from the kitchen
- Rub the garlic on the bread while it's still hot from the pan. The warm surface grabs the garlic oils. Wait too long and it just slides around without doing much.
- Scoop the tomato seeds out before dicing. The watery middle turns the salad soggy and the bread underneath goes limp fast.
- Cut the avocado last and fold it in gently. Dice it too early and toss it hard, and you end up with green mush instead of clean cubes.
- Assemble the toast right before serving. Once the tomato-avocado mix sits on the bread, the clock starts ticking and the crunch goes away.
- Shred the basil with your hands or a sharp knife in one quick pass. Hacking at it bruises the leaves and they turn dark.
Ways to vary it
- Swap the wholegrain bread for a sturdy sourdough or ciabatta if you want a chewier base.
- A spoonful of crumbled feta or a few shavings of parmesan over the tomato-avocado mix works if you like a salty edge.
- If you want it lighter, skip the sour cream and squeeze a bit of lemon over the salad instead.
Storage & leftovers
Keep the chicken and the tomato-avocado mix in separate containers in the fridge, both good for about a day. The avocado will brown after that, so eat it sooner rather than later. Reheat the chicken in a pan or the oven, and toast fresh bread when you're ready to eat. Don't freeze any of it.
What to serve with it
A simple green salad with a sharp vinaigrette rounds it out, and a glass of chilled white wine fits the mood.
UC
By Untrained ChefPublished 4 May 2026 · Updated 11 July 2026
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