The Sinful Dinner...

What is our Sinful Dinner? Chicken Carbonara

Dan and I made this for the first time last year (2008) and it was "OH MY" yummy! I have to say is evil on the hips. (8 Egg Yolks and 2 1/2 cups of whipping CREAM...HELLO!) It is our version of Giada De Laurentiis - Chicken Carbonara. We tweeked it a little (i.e. used bacon instead of pancetta, add peas, omitted walnuts, etc.)

Chicken Carbonara
Recipe courtesy Giada De Laurentiis; Jen & Dan’s version
Serve: 6

2 teaspoons olive oil
½ lb. Center Cut bacon, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream (get at Wal-mart; 3- ½ pint cartons are needed, do not use all)
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup dried basil & oregano
1 pound spaghetti – ¾ of a 13 oz. box
4 cups coarsely shredded chicken (from 1 roasted chicken; or 3 medium/lg. chick breasts)
Freshly ground black pepper
1/2 cup (approx) frozen peas
1 tablespoon finely grated lemon peel

Heat the oil in a heavy large frying pan over medium heat. Add the bacon and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.

In a large bowl, whisk together the cream, cheese, yolks, basil, and oregano to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.

Add the chicken & peas to the pan with the bacon and stir to combine. Next, add the spaghetti (a little at a time) and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the bacon will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle lemon zest over, and serve.


Popular posts from this blog

WW Cheddar Chicken Bacon Ranch Pasta