One-Pot Peppery Chicken Carbonara with Lemon-Herb Roasted Seasonal Vegetables

Preheat your oven to 400°F (200°C). Prepare the vegetables by washing 1 lb of asparagus and trimming the woody ends. Wash 2 medium zucchini and slice them into 1/2-inch thick half-moons. Peel 2 large shallots and cut them into thin wedges.

On a large sheet pan, toss the asparagus, zucchini, and shallots with 2 tablespoons of olive oil. Mince 2 cloves of garlic and strip the leaves from 4 sprigs of thyme; add these to the vegetables along with the zest of 1/2 a lemon, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Roast for 18-20 minutes until tender and slightly charred at the edges.

While vegetables roast, prepare the carbonara components. Finely grate 4 oz of Pecorino Romano and 4 oz of Parmigiano Reggiano. In a medium bowl, whisk together 6 large eggs with the grated cheeses and 2 teaspoons of freshly cracked black pepper until a thick paste forms. Set aside.

Slice 1.5 lbs of raw chicken breast into thin, bite-sized strips. Season lightly with salt and pepper. Dice 8 oz of raw guanciale into 1/4-inch cubes.

In a large Dutch oven or deep pot over medium heat, add the diced guanciale. Cook for 8-10 minutes, stirring occasionally, until the fat has rendered and the pork is golden and crispy. Use a slotted spoon to remove the guanciale, leaving the rendered fat in the pot.

Increase the heat to medium-high. Add the chicken strips to the guanciale fat in a single layer. Sear for 3-4 minutes per side until deeply golden and cooked through. Remove the chicken and set aside with the guanciale. Do not clean the pot; the brown bits (fond) are essential for flavor.

To the same pot, add 6 cups of water and 1 tablespoon of salt. Bring to a boil, scraping the bottom of the pot to release the chicken fond. Add 1.5 lbs of spaghetti. Cook the pasta, stirring frequently to prevent sticking, for about 10-12 minutes. The goal is for the pasta to be al dente when only about 1 cup of very starchy water remains in the bottom of the pot.

Once the pasta is al dente and the water is reduced to a thick, starchy liquid, turn off the heat completely. Move the pot to a cool burner. Stir in the cooked chicken, crispy guanciale, and 1 teaspoon of red pepper flakes.

Working quickly to prevent the eggs from scrambling, pour the egg and cheese mixture over the pasta. Toss vigorously with tongs or a large pasta fork. The residual heat and the concentrated starch water will emulsify with the cheese and eggs to create a creamy, glossy sauce that coats the noodles.

Mince 1/2 cup of fresh Italian parsley. Finish the dish by tossing in the parsley and the juice from the remaining 1/2 of the lemon to balance the richness.

Serve the creamy chicken carbonara in warm bowls alongside the lemon-herb roasted vegetables.