Chicken Carbonara

Some of my friends I traveled to London with decided it would be fun to have weekly cooking nights, basically everyone brings something (wine, meat, bread, salad, and me to cook).  We had out first one last week and it wasn't the best day so of course I wanted to make something comforting, homey, and delicious; so I decided carbonara and bruschetta.  Traditionally carbonara is so rich and creamy that it is too gut-wrenching for some, others make it with only eggs reducing the calories but also the taste.  I go for the in between using half and half and egg yolks so the taste is still there but it won't keep you up all night.  

Now I would have preferred to use pancetta (Italian bacon) but no grocery stores have it (not even Whole Foods, they also don't have veal I guess peta is getting to people grrr).  You can Americanize it and use bacon if you prefer or use prosciutto.  This recipe is easy to make, the only trick is you don't want to cook the eggs to scramble just enough to get sauce thickened and eggs cooked (but still creamy and smooth).  Otherwise is is so delicious and you makes enough for leftovers if you do it right!  Enjoy this Just Good Food and be sure to share with friends!!

Recipe: Serves 4-6

2 Chicken breasts (1/2 lbs)

1/4 lb pancetta, bacon, or prosciutto 

16 oz pasta (I used Rigatoni)

4 egg yolks (yup the yellow ones)

1/2 cups half and half

1/4 cup parmesan (plus more)

3 cloves of garlic

1 tsp red pepper flakes

1 tbsp oregano 

1 tsp paprika

salt and pepper

olive oil

Directions:

First, boil a large pot of water for the pasta and turn on the oven to 400 to cook for the chicken.  Cut and clean the chicken breasts, place on a cookie sheet and season with paprika, salt and pepper and cook for about 7 minutes (you still want it slightly pink as it will finish off in the skillet).  

Next, get out a large skillet turn on to medium heat and place about a tbsp of olive oil in the pan.  mince the garlic cloves and chop the meat into 1/4 inch pieces and place it in the pan with the garlic, red pepper flakes, and oregano.  Cook for about 4 minutes until the garlic is tender and the meat is lightly browned.

Once the water is boiling put in the pasta and take out the chicken when it is nearly fully cooked.  

Let the chicken cool before you shred it and add it to the skillet.

Crack 4 eggs and separate the whites from the yolks (you can keep the whites for scrambled eggs or baking).  Mix the yolks with the half and half and parmesan cheese and wait to mix this into the pasta and meat mixture.

Once the chicken has cooled enough shred with a fork (or hands) and finish cooking in the skillet for a few minutes.  Turn down the heat when the pasta is done and add everything to the pasta in the large pot.  Take the egg mixture and add to the pot and mix well, leave the heat on low and continue to mix for about 3 minutes (don't let stand otherwise the eggs will scramble).  

Finally, it's done and ready to eat place pasta in a large bowl and sprinkle extra cheese and fresh parsley and ground pepper and enjoy!