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!