So when he asked me to make chicken carbonara for Valentine's Day, I pretty much had to. I honestly can't remember the last meal he requested. I headed to Pinterest to search for a recipe. I ended up pinning the second one I found. COMPLETE SUCCESS. The husband declared it an eleven on a scale of one to ten. That isn't even possible.
Thanks to the good lady over at Everyday Occasions. Her site is adorable.
Chicken Carbonara Recipe
serves 4... generously
2 chicken breasts
1 tablespoon of olive oil
1 teaspoon of Black Pepper
1 teaspoon of Sea Salt
2 tablespoons of sea salt
1 pound spaghetti
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 cups of whipping cream
6 large egg yolks
1 cup Parmesan
2 tablespoons fresh basil leaves, chopped
Prepare the chicken by placing the breasts on a baking sheet, drizzling with olive oil, salt & pepper. Roast for 15-20 minutes (depending on size and thickness of the chicken) at 425 degrees. Meanwhile...
Heat water to boil for pasta. Add 2 tablespoons of sea salt to the water.
In a large saute pan, brown pancetta on medium high heat until crispy. Remove from heat.
In a small bowl, whisk together eggs and whipping cream. Set aside. Do not begin to make the rest of the sauce until the chicken has finished roasting.
Add pasta to the boiling water. Shred the chicken with a fork. Add minced garlic and chicken to the saute pan with pancetta. Cook on medium for 1 minute heat chicken and saute garlic.
The pasta should be just about ready. Remove it from the boiling water (I recommend tongs!) keeping the cooking water in the pot, and place it directly into the saute pan with the chicken and pancetta. Reduce heat to low.
Pour egg and cream mixture over the hot pasta and stir continuously until the sauce thickens. If you need more liquid, add a small amount of the pasta cooking water. Add parmesan cheese, chopped basil and some black pepper and toss together. Serve immediately.
serves 4... generously
2 chicken breasts
1 tablespoon of olive oil
1 teaspoon of Black Pepper
1 teaspoon of Sea Salt
2 tablespoons of sea salt
1 pound spaghetti
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 cups of whipping cream
6 large egg yolks
1 cup Parmesan
2 tablespoons fresh basil leaves, chopped
Prepare the chicken by placing the breasts on a baking sheet, drizzling with olive oil, salt & pepper. Roast for 15-20 minutes (depending on size and thickness of the chicken) at 425 degrees. Meanwhile...
Heat water to boil for pasta. Add 2 tablespoons of sea salt to the water.
In a large saute pan, brown pancetta on medium high heat until crispy. Remove from heat.
In a small bowl, whisk together eggs and whipping cream. Set aside. Do not begin to make the rest of the sauce until the chicken has finished roasting.
Add pasta to the boiling water. Shred the chicken with a fork. Add minced garlic and chicken to the saute pan with pancetta. Cook on medium for 1 minute heat chicken and saute garlic.
The pasta should be just about ready. Remove it from the boiling water (I recommend tongs!) keeping the cooking water in the pot, and place it directly into the saute pan with the chicken and pancetta. Reduce heat to low.
Pour egg and cream mixture over the hot pasta and stir continuously until the sauce thickens. If you need more liquid, add a small amount of the pasta cooking water. Add parmesan cheese, chopped basil and some black pepper and toss together. Serve immediately.
Hello, this looks amazing!!! Glad it was a success.
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