Chicken Carbonara
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Ingredients
8oz dried spaghetti (I used fettuccine)
1 cup cooked chicken, chopped
2 slices of strip bacon, chopped
1 clove of garlic, minced
2 egg yolks
1/2 cup regular or heavy whipping cream
1/4 cup whole milk
1/2 cup parmesan cheese, grated
pinch of black pepper
salt to taste
Method
Cook pasta in boiling water with a bit of salt as per directions on package. Let it cook until just before al dente -- it will continue cooking a little more in the sauce, so you don't want to overcook or it'll become too soft.
In a pan, cook the chopped bacon. When almost crisp, add the minced garlic and cook for another minute or two. Remove from heat and save for later.
Whisk together the egg yolks. Stir in the whipping cream, milk, and cheese.
Just when the pasta is almost before al dente, put the bacon and garlic back on low heat and add in the chicken.
Using tongs, carefully add the cooked pasta over the chicken (without straining). The pasta water that comes over will help thicken the sauce because of the starch.
Take the cream mixture and pour on top of the pasta. Gently toss everything together, until the sauce has thickened. Add black pepper. Do NOT heat so high that the sauce boils; this will cause the sauce to separate.
Taste it, add more salt if necessary.