Season chicken breast with salt & pepper to taste.
Chicken Carbonara
recipe adapted from Giada De Laurentiis
Ingredients
2 teaspoons + 1 tablespoon olive oil
4 slices bacon
2 teaspoons minced garlic
1 large chicken breast
salt & pepper to taste
2 1/2 cups heavy whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
Freshly ground black pepper
Heat the 2 teaspoons oil in a heavy large skillet over medium heat. Add the bacon and garlic and saute until it is brown and crisp, about 8 minutes. Remove from pan and cool slightly.
In same skillet add another tablespoon of oil over medium heat. Add the seasoned chicken and sauté until golden brown on each side and cook until juices run clear. Remove from pan and cool slightly; then cut into thin slices.
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 cooked chicken to the pan with the bacon 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 pasta 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 bacon will likely add all the salt you need). Transfer the pasta to a large wide serving bowl and serve.
