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| CHICKEN CAPELLINI CARBONARA |
| 4 Servings |
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| Ingredients |
4 Boneless, Skinless Chicken Breasts, diced into
1/2 inch pieces
2 Large Eggs
10 oz Bacon, sliced into thin strips
3 Garlic Cloves
1/4 Onion, diced
1/2 c Grated Parmesan
1 c Heavy Cream
12 oz Angel Hair Pasta
2 T Oil
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| Method |
| Render the bacon over low heat in a medium sauté pan.
Start a pot of boiling water for the pasta.
Remove the bacon from the pan once it is cooked and
has released drippings into the pan.
Add the 2 tablespoons of oil to the drippings and raise
the heat to medium high.
Sautê the diced onion and whole garlic cloves until
onions are translucent and the garlic is brown.
Start the pasta now.
Add the diced chicken to the sauté pan, and cook until
the chicken is almost cooked.
Add the heavy cream.
Reduce the cream by a third and toss the bacon back in.
In a separate mixing bowl beat the eggs a couple of
tablespoons at a time whisking constantly.
Once about half of the liquid has been tempered into the
eggs, add the egg mixture to the sauté pan.
Do not return to the burner.
The heat from the pan, mixture and pasta will cook the
eggs.
Drain the pasta well but add it to the sauté pan while it is
still hot.
Add the parmesan and toss pasta in the sauce.
Garnish with some parsley and a little more parmesan.
Serve immediately. |
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