Friday, January 21, 2011
Chicken Carbonara is a dish that I've probably had 1 time in my entire life short of last night. It was at Buca Di Beppo for my birthday last year when my first experience with this dish happened and it was blissful to say the least. So when I was researching dishes I wanted to make and this one came up, I was all over it. I quickly realized that it is a very simple meal to make and is filling and rich to the last bite. If you are looking for a meal that will really impress your friends and is too good for words, this is your deal. If you have any questions please let me know I am always here to help.
* If you cant find pancetta you can use bacon.
* The walnuts and lemon zest are optional but the are really good. They add a nice zing and a crunch.
* Makes 4 good sized servings.
- 1 pound spaghetti
- 1 tablespoon olive oil
- 4 ounces pancetta diced
- 3 cloves garlic, minced
- 1 whole roasted chicken, meat shredded
- 8 egg yolks
- 2 1/2 cups heavy cream
- 1 cup parmesan cheese
- 1/4 cup italian parsley chopped
- 1/4 cup basil chopped
- 1 lemon zested
- 1/2 cup walnuts, chopped
1. In a large pot heat water, salt and a little bit of olive oil to boil the noodles. When the water starts to boil add the the noodles and boil for 10 minutes and cook until al dente.
2. The same time you start the noodles start another large pot to the stove over medium high heat and add the oil, pancetta and garlic and cook until browned. Add the chicken and stir to combine everything. Meanwhile whisk together the egg yolks, cream, parmesan parsley and basil.
3. Right about now the noodles should be done. Turn your pan down to to medium low (this is very important). Drain the noodles and add the pot that has the chicken and pancetta in it. Then add the egg and cream mixture to the pot and stir like crazy. The idea is to heat the sauce through but not to cook the eggs. If it starts simmering you will have scrambled eggs and that is no good. Continue stirring with tongs and a spoon until the sauce thickens. You're done.
4. To plate serve in nested stacks then garnish with the lemon zest and walnuts. Trust me it's good.
Posted by Christian and Kishelle Linenko at 10:37 AM