Tuesday, February 3, 2009
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.