What's For Dinner? "Chicken Carbonara"
Bacon and chicken and pasta oh my!
2 tsp extra virgin olive oil
6 slices of bacon, thinly sliced
4 boneless, skinless fresh chicken breasts, sliced thinly
1 clove garlic, minced
1 pint half and half
8 egg yolks
1 cup fresh grated Parmesan
1 box of thin spaghetti pasta
Salt and pepper to taste
Chopped Basil for garnish
Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until al dente (or desired doneness). Make sure you stir occasionally to avoid sticking. Drain
In the meantime, heat the oil in a large nonstick pan; add bacon and cook until just crisp (do NOT over cook). Add garlic and cook until fragrant (30 seconds).
Add the chicken to the bacon and cook until no longer pink, about 5-7 minutes. Set the pot aside until you complete the next step.
Whisk together the egg yolk, half & half and Parmesan.
Return your pan to med-low heat. Add your cooked pasta and egg/cream mixture and toss for about 4 minutes. Your sauce should be thicken at this point. DO NOT let the mixture boil or you will end up with scrambled eggs.
Season with salt and pepper and garnish with chopped Basil if desired. Serve immediately.
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