Pasta Carbonara

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I love eggs. I love them in just about every form. They are creamy and delicious and I consider them a blank canvas.  You can do so man things with eggs!

What I love most about eggs is that I always have them in the house. Always. So when people say they’re coming over I know exactly what I’m making, no I’m not talking about scrambled eggs, I’m talking about a full-on pasta dinner!

Pasta carbonara was the first of Rachael Ray’s recipes that I tried on my own. I love her, and I love this dish. It has become a staple meal in my kitchen, and I have learned to evolve the recipe into my own. It’s quite a fascinating meal. I mean who in the world mixes pasta, bacon, and comes up with a sauce from eggs? If you know anyone who is Italian, give them a hug for me. They are genius!

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Pasta Carbonara

Ingredients

Pasta Carbonara

• 1 pound of pasta (recommended: spaghetti or rigatoni)
• 2 tablespoon kosher salt
• 2 tablespoon extra virgin olive oil, divided
• 4 slices of bacon
• 1 pound chicken breast or chicken breast tenderloins, cut into bite-size pieces
• 4 cloves of garlic, minced
• 1 cup chicken stock or white wine
• ¼ teaspoon red pepper flakes (optional)
• 3 egg yolks
• 2 cups parmesan cheese, grated
• 2-3 ladles full of pasta cooking water
• 3 tablespoons flat-leaf parsley (optional)

Instructions

1. Bring a large pot of water to a boil. Once water is boiling, add salt, and pasta. Cook pasta until al dente. Remove from heat once cooked. Do not drain your pasta.
2. While pasta is boiling, drizzle 1 tablespoon olive oil into a large sauté pan. Chop bacon and sauté over medium heat – until crispy. Remove bacon from pan onto a paper towel to drain. Reduce heat to low to medium-low.
3. Return sauté pan (with bacon fat) to heat. Sauté chicken pieces until cooked through. Remove chicken pieces and set aside.
4. Reduce heat to medium-low. Add remaining olive oil to skillet and sauté garlic and red pepper flakes for 2-3 minutes. Add chicken stock or white wine and let simmer.
5. Beat egg yolks in a separate bowl with 1 cup of parmesan cheese. Slowly whisk in pasta water to egg mixture. Pour egg mixture into sauté pan with garlic mixture.
6. Using tongs, transfer cooked pasta in with garlic and egg mixture. Add additional pasta water to create more sauce if needed. Mix in cooked bacon and chicken, remaining parmesan cheese, and parsley. Toss until fully coated.
7. ENJOY!!

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