Makes 5 servings @ 900 calories or 6 servings @ 775 calories
Delicious chicken carbonara that's super simple to make.
| Nutritional Info: | |
|---|---|
| Fat | 37g |
| Cholesterol | 345mg |
| Sodium | 2,035mg |
| Carbohydrates | 74g |
| Protein | 68g |
- 1lb Your choice of pasta (I prefer farfalle)
- 1lb thick cut bacon (Best quality you can afford)
- 8oz Italian cheese blend (I usually make my own blend, but the kind in a bag is good too)
- 4 egg yokes
- 2 large eggs
- 1/4 cup Italian bread crumbs (I usually use Progresso)
- 1/4lb grilled chicken breast per serving
- 30g salt
- 3L water for boiling the pasta
- 1/4 cup water for rendering the bacon
Getting this recipe right is all about timing. The key is to have the pasta finish cooking at the same time as the bacon so that you're not letting the pasta get cold or burning the bacon as you wait for the pasta to get to the right tenderness. This will vary depending on the pasta you choose and quickly your stove can boil water.
Heat a large covered skillet over medium heat. Slice bacon into small pieces (1/2-3/4in.). Add to skillet with 1/4 cup of water. Cover. What we're trying to do here is render the fat out of the bacon before we brown it. The water helps render the fat without letting the meat brown. Stir occasionally.
Bring the 3L of water to boil in a large pot. Once the water is boiling, add the 30g of salt. Once salt dissolves, add the pasta. Stir ocassionally.
While the other stuck is cooking, wisk the two eggs and 4 egg yokes until smooth. Stir in cheese blend thoroughly. Make sure not to let the bacon burn!
These steps vary based on which finished first: the bacon or the pasta.
Once the bacon is browned and to a level of crispiness that you prefer, drain the grease and return to the heat.
If the pasta is still cooking, lower the heat on the bacon until you're ready to strain the pasta. Return the bacon's heat to medium to medium high before you strain it. The goal is to have the pan hot enough that you can deglaze it after you add the pasta while keeping the bacon to your desired crispiness.
Once the pasta is to the desired tenderness, remove one cup of water from the pot and set it aside. Strain the pasta.
Dump the pasta into the skillet with the bacon. Pour the cup of pasta water over the pasta in the skillet. Stir the pasta and bacon together with a heat safe spatula/scraper to help deglaze the pan. Set the heat to low.
Once the pan is deglazed, stir the egg/cheese mixture into the skillet. Be careful not to let the egg curdle; keep stirring untl the cheese is fully melted and blended. Once fully blended, mix in bread crumbs. You may need to add additional water if the sauce is too thick.
If you are making these for lunches for the week, separate evenly in to 5-6 microwave-safe, lidded containers. Add 1/4lb of grilled chicken to each. Cover and place in the fridge.
If you're plating for dinner, plate the pasta with grilled chicken on top and garnish with parmesian or asiago cheese.