Best 3 Dominos Chicken Carbonara Pasta Recipes

Indulge in the delectable Domino's Chicken Carbonara Pasta, a symphony of flavors that dances on your palate. This classic Italian dish receives a Domino's twist, featuring tender chicken, succulent bacon, and a creamy carbonara sauce that envelops every strand of pasta in a rich and velvety embrace. Dive into the depths of this culinary masterpiece, where the smokiness of the bacon mingles harmoniously with the savory chicken and the richness of the carbonara sauce. Domino's Chicken Carbonara Pasta is a culinary journey that will leave you craving for more.

Alongside the main recipe, this article offers a treasure trove of culinary delights, including a vegetarian version of the Chicken Carbonara Pasta, catering to diverse dietary preferences. For those seeking a delightful appetizer, the Spinach Artichoke Dip beckons with its creamy spinach and artichoke filling, perfectly complemented by a crispy breadcrumb topping.

For those with a sweet tooth, the irresistible Chocolate Lava Cakes await, promising a molten chocolate center that oozes decadence with every bite. And if you're in the mood for a refreshing beverage, the Classic Lemonade recipe provides a zesty and tangy accompaniment to your meal. With its detailed instructions and helpful tips, this article equips you to recreate these Domino's favorites in the comfort of your own kitchen, transforming your home into a culinary haven.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST CARBONARA

The Best Carbonara image

Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

Kosher salt
4 large eggs, plus 2 large yolks
1 cup freshly grated Parmesan, plus more for sprinkling
1/2 cup freshly grated Pecorino Romano
1 tablespoon coarsely ground black pepper
2 tablespoons unsalted butter, at room temperature (optional)
1 pound spaghetti
One 12-ounce piece pancetta, cut into matchsticks

Steps:

Bring a large pot of salted water to a boil over high heat.
Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
Divide the pasta among plates and sprinkle with more grated Parmesan.

DOMINO'S CHICKEN CARBONARA

Domino's Chicken Carbonara image

Domino's chicken carbonara is filled with rich flavors of alfredo creamy sauce, bacon, chicken, mushrooms, and other components. Prepare this recipe within 20 minutes and satiate your cravings for a hearty pasta dish.

Provided by Yamini Rathore

Categories copycat

Time 20m

Number Of Ingredients 9

Ingredients

1 cup Penne Pasta (Boiled)
1 cup Chicken Breast (Boiled)
½ cup Bacon (Shredded)
1 cup Onions (chopped)
½ cup Mushrooms (chopped)
1 teaspoon Garlic (minced)
2 tablespoon Alfredo Sauce
1 tablespoon Parsley
1 cup Parmesan Cheese (shredded)

Steps:

Preheat the oven to 175 degrees Fahrenheit.
Mix the pasta, alfredo sauce, onion, minced garlic, mushroom, smoked bacon, chicken breast together in a large bowl.
Pour the mixture into a greased casserole dish to bake.
Garnish shredded bacon, parmesan cheese, and parmesan cheese on the top.
Put it in the oven to bake at 450℉ for 15 minutes.

Nutrition Facts : Calories 640 kcal, Carbohydrate 63 g, Fat 32 g, Protein 29 g, Sodium 1470 mg, Cholesterol 195 mg, ServingSize 1 serving

CARBONARA (GUANCIALE, EGG, AND PECORINO ROMANO)

Carbonara (Guanciale, Egg, and Pecorino Romano) image

Use the best, freshest eggs you can find, and don't even think of making this dish with eggs from stressed-out battery chickens. You can taste the difference. If you can find real guanciale, so much the better. Once the eggs have been added to the pasta, do not let the pan touch the heat directly or you will wind up with scrambled eggs.

Provided by Oretta Zanini De Vita

Categories Egg Pasta Dinner

Number Of Ingredients 8

Ingredients

For the condimento:
4 ounces (115 grams) guanciale, cut into 1/4-inch (1/2-centimeter) dice
2 generous tablespoons extra virgin olive oil, preferably lightly fruity
3 large eggs, at room temperature
10 rounded tablespoons (100 grams) freshly grated pecorino romano, or half pecorino romano and half parmigiano-reggiano
freshly ground black pepper
To make the dish:
1 pound (450 grams) pasta (see note below)

Steps:

Put the guanciale and oil in a large skillet. Sauté over medium heat until the edges of the guanciale pieces are just turning brown, about 2 minutes. Don't let it get too crisp. Set the pan and its contents aside but keep warm.
Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. When the water boils, add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
While the pasta is cooking, break the eggs into a small bowl and add all the cheese and a generous grinding of pepper. Whisk gently until the mixture is smooth.
Drain the pasta (reserving and keeping warm a cup of its water) and put it in the skillet with the guanciale over low heat. Toss quickly to mix well.
Holding the skillet slightly above but not touching the burner, pour the egg and cheese mixture in a stream into the pasta. Now, if you have the skill, toss the pasta with a deft movement of the wrist to blend all the contents of the pan. If you don't, remove the pan from the heat and mix quickly with two wooden spoons. If you have a warm spot, such as a food warmer or even over a pilot light, rest the pan there while you work.
Whatever you do, work fast or the pasta will get cold and the eggs will stay raw and runny. Ideally the heat of the pasta will cook the egg just enough, and the sauce should be creamy. You can mix in a tiny bit of the reserved water to smooth things out, but you probably won't need to.
Transfer to individual heated bowls or plates and serve instantaneously.

Tips:

Use fresh ingredients: The fresher the ingredients, the better the pasta will taste. This is especially true for the vegetables and herbs.
Don't overcook the pasta: Cook the pasta according to the package directions, or slightly al dente (still slightly firm to the bite). Overcooked pasta will be mushy and unpleasant to eat.
Use a good quality cheese: The cheese is one of the most important ingredients in this dish, so it's worth investing in a good quality one. Look for a Parmesan cheese that is aged for at least 12 months.
Don't be afraid to experiment: This recipe is a great starting point, but you can feel free to experiment with different ingredients and flavors. For example, you could add some chopped sun-dried tomatoes, olives, or artichoke hearts.

Conclusion:

Chicken Carbonara Pasta is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight dinner. With its creamy sauce, tender chicken, and flavorful vegetables, this pasta is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give Chicken Carbonara Pasta a try.