Capellini Carbonara Recipes

CHICKEN CAPELLINI CARBONARA

Steps:

• Render the bacon over low heat in a medium sauté pan.
• Start a pot of boiling water for the pasta.
• Remove the bacon from the pan once it is cooked and has released drippings into the pan.
• Add the 2 tablespoons of olive oil to the drippings and raise the heat to medium high.
• Sautê the diced onion and whole garlic cloves until onions are translucent and the garlic is.
• brown.
• Start the pasta now.
• Add the diced chicken to the sauté pan, and cook until the chicken is almost cooked.
• Add the heavy cream.
• Reduce the cream by a third and toss the bacon back inches
• In a separate mixing bowl beat the eggs a couple of tablespoons at a time whisking constantly.
• Once about half of the liquid has been tempered into the eggs, add the egg mixture to the sauté.
• pan.
• Do not return to the burner.
• The heat from the pan, mixture and pasta will cook the eggs.
• Drain the pasta well but add it to the sauté pan while it is still hot.
• Add the parmesan and toss pasta in the sauce.
• Garnish with some parsley and a little more parmesan.
• Serve immediately.

THE BEST CARBONARA

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
• Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
• Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
• Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
• Divide the pasta among plates and sprinkle with more grated Parmesan.