Chicken Pasta Carbonara
Ingredients:
1 lb rotini pasta
1/2 pound thick sliced bacon (cut into strips)
3 cups of heavy whipping cream
12 egg yokes (don't invite your cardiologist for dinner)
2 teas dried basil
1 teas salt
1/2 teas black pepper
1/3 teas ground nutmeg
2 cups Parmesan Cheese
6 Chicken Breasts
1) cook bacon in a nonstick skillet until done (but not crisp) Drain the grease to save for later.
2) cut up chicken into one inch cubes and cook in same pan you just cooked the Bacon in (yummy flavor) (optional add to cloves of pressed garlic)
3) Grate the Fresh Parm Cheese and set aside
4) Cook Pasta in lightly salted water until done
5) While pasta is cooking, start the sauce. This is important to have the spices all pre-measured (of course I put then in a PC prepbowl and have that sitting to the side)
Whisk together the yokes and the cream in a saucepan and cook on medium heat (CONSTANTLY WHISKING)(again you need a whisk for cookware so I use the PC Silicone coated whisk . It is the best I have found : )) Cook on medium heat6-8 minutes and until the temp reaches 140 cook 3-4 more minutes. It should be thick and creamy. Remove from heat and keep moving, stir in the spices/seasonings
Have a friend ( or hubby) drain the noodles for you. Since they are there anyways ask them to add a little bacon grease, stir in the Parm cheese, bacon and chicken.
Pour the sauce over the noodles (there should be a little more sauce than you need, you be the judge) and PRESTO you have a great dinner.
Serve with Bread and a side salad!
Yummy to my tummy!!!!
