CHICKEN CARBONARA
2 teaspoons olive oil
4 ounces thinly-sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups heavy (whipping) cream
1 cup freshly grated Parmesan cheese
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
salt, as needed
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
freshly ground black pepper (to taste)
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need).
Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.
Servings: 6
Source: Everyday Italian with Giada De Laurentiis - (Show # EI-1F18) - from the TV Food Network
2 teaspoons olive oil
4 ounces thinly-sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups heavy (whipping) cream
1 cup freshly grated Parmesan cheese
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
salt, as needed
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
freshly ground black pepper (to taste)
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need).
Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.
Servings: 6
Source: Everyday Italian with Giada De Laurentiis - (Show # EI-1F18) - from the TV Food Network
MsgID: 3144778
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Bacon, Salt Pork, or Pance...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Bacon, Salt Pork, or Pance...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Recipes Using Bacon, Salt Pork, or Pancetta |
Betsy at Recipelink.com | |
2 | Recipe: Collection - Recipes Using Bacon, Salt Pork, or Pancetta |
Betsy at Recipelink.com | |
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Betsy at Recipelink.com | |
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Betsy at Recipelink.com | |
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Betsy at Recipelink.com | |
6 | Recipe: Chicken and Bacon Salad (using cooked chicken) |
Betsy at Recipelink.com | |
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Betsy at Recipelink.com | |
8 | Recipe: Hearty Bacon Potato Chowder (using corn and cream of chicken soup) |
Betsy at Recipelink.com | |
9 | Recipe: Chicken Carbonara (using pancetta and cooked chicken) |
Betsy at Recipelink.com | |
10 | Recipe: Amatriciana Style Rigatoni (using pancetta or bacon) |
Betsy at Recipelink.com |
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