Written by adam on Nov 27, 2006
Pasta Carbonara con Pollo
- 2 boneless skinless chicken breasts
- 4-6 oz. pancetta, chopped
- 3/4 cup white onion, diced
- 4 egg yolks
- 1/2 cup heavy cream
- 8 oz. grated parmesan cheese
- 1 TBSP dried parsely
- 3-5 TBSP olive oil, in all
- fresh ground black pepper
- large amount dried fettucine or linguine
Heat a pot of water to boil the pasta. Cut the chicken into small chunks. In a small bowl, beat the egg yolks, cream, 6 oz. of the parmesan, and the parsely. Set aside.
Heat 3 TBSP of the olive oil in a large skillet over medium heat. Brown the chicken, remove to a paper towel. In the same skillet brown the pancetta, remove to the paper towel. Add a little more olive oil to the skillet, then add the onion and cook for 3 minutes or until just starting to turn translucent. Return the chicken and the pancetta to the skillet and heat through. Add some cracked black pepper to the skillet.
Meanwhile, cook the pasta according to package instructions. Drain the pasta, return to the cooking pan, and then add the egg mixture. The residual heat from the pasta will cook the egg without scrambling it. Mix through then combine this pasta mixture to the chicken and pancetta mixture.
Responses to "Pasta Carbonara con Pollo" ...
That look seriously good, Adam.
mmmmmmmmmmmmmmm.
making this soon.
Once again, I find my dinner on MIA.
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my