Pasta is so
delicious in the winter and this dish is heaven itself. Bacon, chicken and
cream... what more do you need?
Start with 2 T.
olive oil. Slice 4 oz. bacon into little slices. Saute the bacon until it is
browned.
Add two cloves of
diced garlic.
Once the garlic
is slightly browned, add 4 cups of diced cooked chicken and heat through.
Meanwhile cook
spaghetti to al dente.
In a bowl, mix 2
1/2 cups of cream, 1 c. Parmesan, 8 egg yolks, 1/4 c. of both freshly diced
Basil and Italian Parsley. Slowly add to the chicken bacon mixture and cook
until the sauce is thickened, stirring constantly.
Add the pasta to
the sauce mixture and toss gently. Put in a serving bowl and top with
additional Parmesan and 1 T. of lemon zest.
This dish is so
delicious but very rich. It is wonderful and you will not regret one bit the
effort. I only wish I could have used the 8 egg whites for a lemon meringue
pie.
Chicken Carbonara
2 T. olive oil
4 oz. bacon
2 cloves garlic, diced
4 c. diced cooked chicken
9 oz. spaghetti
2 1/2 c. cream
1 c. Parmesan
8 egg yolks
1/4 c. of fresh diced basil
1/4 c. of fresh diced Italian Parsley
1 T. lemon zest
That sounds like pure heaven! I'll definitely try it. :)
ReplyDeleteI'm starving and this post sent me over the edge. If only licking the screen would work! :)
ReplyDeleteLooks delicious and I can just imagine the delicious flavor.
ReplyDeleteGod bless,
d
Oh my goodness, I love carbonara... and I have never had chicken carbonara! I must try this. Thanks, Cynthia!
ReplyDelete