Published by Page Street Publishing Co.
I’ll admit, I’d never had carbonara until I made this recipe. I’ve heard Rachael Ray talk about it for years because it’s her husband’s favorite dish, but I didn’t know what all the fuss was about. An egg in pasta? Pssh, big deal, right? But it is a big deal. The egg coats the noodles and makes for a rich and luscious sauce you aren’t going to get any other way.
Don’t knock it until you try it.
- 3 tablespoons (45 ml) olive oil, divided
- 6 slices bacon, coarsely chopped
- 1 1/2 pound (675 g) boneless, skinless chicken breasts, diced
- 2 tablespoons (18 g) ranch seasoning
- 2 cups (480 ml) chicken stock
- 1 (8.8-oz [246-g]) box fettucine pasta
- 2 large egg yolks, beaten
- 1/2 cup (90 g) shredded Parmigiano-Reggiano cheese
- 1/2 teaspoon black pepper
- Coarsely chopped fresh parsley, for garnish (optional)
Heat 2 tablespoons (30 ml) of the oil in a large skillet over medium heat. Add the bacon and cook until the bacon is brown and crispy, about 5 minutes. Transfer the bacon to a plate lined with paper towels. Do not drain the skillet. When the bacon is cool enough to handle, crumble it.
Add the remaining 1 tablespoon (15 ml) of oil to the bacon grease in the skillet. Add the chicken and cook until it’s no longer pink in the center, 8 to 10 minutes. Sprinkle the chicken with the ranch seasoning.
Add the stock and pasta. Bring the mixture to a boil. Reduce the heat to medium-low and cook for 8 minutes, or until the pasta is cooked.
Pour in the egg yolks and stir so they coat the pasta. To serve, sprinkle the pasta with the crumbled bacon, Parmigiano-Reggiano cheese and black pepper, tossing to combine. Garnish with parsley, if using.
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Reprinted with permission from Incredible One-Pot Cooking by Meghan Marlowe, Page Street Publishing Co. 2016.