Chicken and Vegetable Carbonara
Chicken and Vegetable Carbonara is a modern, international twist on the classic Roman pasta dish, traditionally made with eggs, hard cheese, cured pork, and black pepper. This version adds tender chicken breast and a mix of vegetables like peas, bell peppers, or broccoli for extra texture and nutrition. While not authentic to Italy, it has become a popular and hearty meal worldwide.
🍽️ Nutrition at a glance
This dish is a balanced source of protein from the chicken and eggs, with carbohydrates from the pasta and fats from the cheese and egg yolks. A typical serving provides a good amount of vitamins and minerals from the vegetables, with a rough calorie estimate between 450-600 calories per serving.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 30 g |
| Carbs | 45 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 850 mg |
| Potassium | 450 mg |
| Calcium | 150 mg |
| Iron | 2.5 mg |
| Vitamin A | 200 mcg RAE |
| Vitamin C | 15 mg |
| Vitamin B6 | 0.5 mg |
| Folate | 80 mcg |
| Phosphorus | 350 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it represents the global adaptation of Italian cuisine, where traditional recipes are often modified with local ingredients. Nutritionally, the addition of vegetables and lean protein makes it a more complete and balanced meal compared to the original, which is higher in fat and lower in fiber.
