Pasta Alla Carbonara With Chicken
FoodDay October 4, 2005
1 tbsp olive oil
4 ozs minced bacon, pancetta or slab bacon
2 cups cooked chicken meat, shredded or chopped
salt and pepper to taste
1 lb spaghetti, linguine or other long pasta
2 eggs
1 1/2 cups of freshly grated parmesan cheese (divided)
Combine the olive oil and bacon in a medium skillet over medium heat. Cook, stirring occasionally, until the bacon is crisp. Reduce the heat to low and add the chicken, stirring from time to time until heated through.
Meanwhile, bring a large pot of water to a boil. Warm a large bowl on the lowest setting in the oven or by filling it with very hot water. Salt the boiling water and cook the pasta until it is tender, yet firm to the bite.
While the pasta is cooking, combine eggs and 1 cup of the parmesan in a small bowl and beat; set aside.
Reserve 1 cup of the pasta water and drain pasta. Immediately add the pasta to the warmed bowl along with the egg-cheese mixture; toss until thoroughly combined. Add the bacon, chicken and any residual fat remaining in the skillet. Add salt and pepper to taste; toss well. If the pasta seems a little dry, add some of the reserved pasta water or a bit of the deglazed pan juices you may have saved from the roasted chicken. Serve immediately, passing the remaining 1/2 cup parmesan at the table.
Posted by Chrissie at January 25, 2006 02:56 PM