Chicken Carbonara

I love bacon almost as much as I love butter, and paired with heavy cream and pasta. …HOW could you go wrong?  Carbonara has a yummy egg cream sauce that is just so delectable you’ll want seconds and thirds and…….? This recipe does use a few different pans so assign someone else dishes before you begin:)

1/2 lb bacon (yum)

2 good size shallots, finely diced

1/2 onion, finely diced

2 cloves of garlic, minced

1 cup green peas (frozen is fine)

1 12-oz package fettuccine/linguine pasta (cooked and drained)

3 boneless skinless chicken breasts

5 egg yolks

2 cups heavy cream

1 cup shredded parmesan cheese  (I find the powdered version works best for sauces)

salt and pepper

In a large saucepan, cut the bacon into small pieces with kitchen shears, cook on med heat until ½ way done, add shallots and onions, cook until onions are transparent and then add garlic and cook 1 minute and add the peas. Turn the heat to low and let them simmer, this is a perfect time to season with salt and pepper. Simmer 5-6 minutes.

On med heat, in a large skillet, add 2 TBSP of butter and saute’ the chicken breasts with salt and pepper til fully cooked….about 7-8 mins. Dice the chicken up after it’s fully cooked.

In a large measuring cup, heat the heavy cream in the microwave for 45 seconds, stir and cook another 45 seconds, just to heat it up a bit. (should be super warm to the touch, not scalding) Doing this will temper your yolks so they aren’t raw. Quickly whisk in the egg yolks, one at a time, don’t stop whisking, til the last yolk has disappeared.  Add the parmesan cheese to this mixture. Whisk well.

Okay, now put it all together, add the bacon/pea/chicken mixture to the pasta pot….then your chicken…..then slowly pour the sauce over the top and toss gently. Serve with a warm loaf of garlic bread, true gluttony!




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