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Chicken Carbonara
Ingredients:
1/2 cup Parmesan, grated
2 eggs
1/4 cup heavy cream or 1/2 and 1/2
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 lb. thick-sliced bacon, diced
1 lb. chicken tenders, seasoned with salt and pepper
1/4 cup dry whit wine
1/4 cup chicken broth
12 oz. dry spaghetti
1 cup frozen peas
2 slices crusty Italian bread, 1/2"thick, cubed
2 tablespoons olive oil
3 tablespoons fresh parsely, chopped
1 tablespoon lemon zest, minced
1 teaspoon red pepper flakes
Salt to taste
Directions:
- Bring a large pot of salted water to a boil for the spaghetti.
- Prepare bread crumbs: Pulse bread cubes in a food processor until coarse.
- Toast crumbs in oil over medium heat in nonstick skillett until crisp, about 2-3 minutes. Transfer to a small bowl and toss with parsley, zest, pepper flakes and salt.
- Wisk Parmesan, eggs and cream or 1/2 and 1/2, salt and pepper in a large bowl and set aside
- Saute bacon in a saute pan until crisp. Drain on a paper towel-lined plate; pour off all but 1 tabltspoon of drippings.
- Add chicken and saute 4 minutes per side, transfer to plate with bacon.
- Deglaze pan with wine and broth, scraping up any bits on the bottom. Simmer to reduce by half, 2-3 minutes.
- Cook spaghetti until aldante.
- Drain pasta in a colander with the frozen peas.
- Combine bacon, chicken and wine mixture.
- Add hot pasta and toss to coat, then top with bread crumbs
