Chicken Carbonara with Kelly and Lisa

What’s better than pasta, bacon, egg and cheese? Adding CHICKEN of course!  This is a chicken carbonara recipe courtesy of my friend Kelly.  This is a hearty, delicious and messy dish of food!

We spent an afternoon at Lisa’s house because she has much better kitchen lighting than I do.

Here’s the dish in step by step pictures, and the full recipe is repeated at the end of the this post.

Heat 2T olive oil in a deep saute pan.  Add 2T minced garlic and cook over low heat.

 

 

 

 

 

 

 

Boil 1lb boneless skinless chicken breast until it is cooked. Remove from pot, let cool enough to chop.

Bring a large pot of water to a boil. Add the pasta, and cook til it is al dente. (No picture needed because it’s boiling water for pasta.  You can do that.)

While the chicken is cooking, cut 3/4 pound of thick cut bacon into pieces and begin to render in the saute pan with the garlic.

Bacon!

Mmm. Bacon cooking!

Mmm. Bacon and bacon fat!

Shred chicken into smaller, coarse pieces. Add to the pan with the bacon and garlic; toss together. Remove from heat.

Everything is nicely incorporated. All the chicken tastes like garlic and bacon now. Yummmm.

While the pasta is cooking, prep the sauce!

In a large bowl, whisk together 8 egg yolks, 1 pint whipping cream,  1 1/2 cups Parmesan cheese, and 1/2 c chopped basil.

 

 

 

 

 

 

 

Checking for doneness.  (No throwing against the wall!)

Add the cooked pasta to the bacon garlicky goodness in the saute pan and mix thoroughly. Turn on heat to low.

Pour in the cream sauce. Add fresh black pepper, and toss over medium-low heat until everything is mixed together and hot, about 5 minutes. (Make sure you keep the heat low so that you don’t end up with scrambled eggs)

This is where it gets messy!  You almost need an extra set of hands to mix everything together.

Top with lemon zest, and mix it in.  Don’t forget this ingredient, it’s the secret to the amazing flavor.

 

 

 

 

 

 

 

Chicken Carbonara ala Kelly

2 tsp olive oil
2 tablespoons minced garlic
1 lb. boneless, skinless chicken breasts
3/4 lb. thick cut bacon
1 pint whipping cream
1 1/2 c. freshly grated Parmesan cheese
8 egg yolks
1/2 c. chopped fresh basil leaves
1 lb. capellini or angel hair pasta
fresh ground black pepper
1 tablespoon lemon zest

Heat the oil in a large frying pan over medium heat. Add the bacon and garlic, and saute until crisp.

Boil the chicken until it is cooked. Shred chicken into smaller, coarse pieces. Add to the pan with the bacon and garlic; toss together. Remove from heat.

Bring a large pot of water to a boil. Add the pasta, and cook til it is al dente.

In a large bowl, whisk together the egg yolks, whipping cream, parmesan cheese, and basil.

Add the cooked pasta and cream mixture to the frying pan. Turn heat to low. Add fresh black pepper, and toss over medium-low heat until everything is mixed together and hot, about 5 minutes. (Make sure you keep the heat low so that you don’t end up with scrambled eggs)

Top with lemon zest, and mix it in.

Enjoy!

Advertisements
This entry was posted in Recipes and tagged . Bookmark the permalink.

One Response to Chicken Carbonara with Kelly and Lisa

  1. Caroline says:

    Although you had me at bacon, I read the whole recipe and looked at all the pictures. Next time chicken breasts are on sale that’s what I’m making! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s