I had seen this recipe on there and pinned it for a "rainy day." Well, yesterday was the perfect day for it.
Pasta Carbonara
1. Bring 4 quarts water to boil in large pot. Pat chicken dry with paper towels and season with salt and pepper. Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel-lined plate.
2. Cook chicken in 1 tablespoon fat in now-empty skillet until well browned and cooked through, about 5 minutes per side. Transfer to cutting board and tent with foil. Let rest 5 minutes, then slice crosswise into thin strips and reserve.
3 . Whisk eggs and cheese in medium bowl. Heat now-empty skillet over medium heat until shimmering. Add 1 teaspoon pepper and cook until fragrant, about 30 seconds. Stir in wine and simmer until thickened, about 2 minutes. Slowly whisk wine mixture into egg mixture.
4. Add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1⁄2 cup cooking water. Place peas in colander, drain pasta, and transfer pasta and peas to pot. Stir in chicken, egg-wine mixture, and bacon, adding reserved water as needed. Serve at once.
2. Cook chicken in 1 tablespoon fat in now-empty skillet until well browned and cooked through, about 5 minutes per side. Transfer to cutting board and tent with foil. Let rest 5 minutes, then slice crosswise into thin strips and reserve.
3 . Whisk eggs and cheese in medium bowl. Heat now-empty skillet over medium heat until shimmering. Add 1 teaspoon pepper and cook until fragrant, about 30 seconds. Stir in wine and simmer until thickened, about 2 minutes. Slowly whisk wine mixture into egg mixture.
4. Add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1⁄2 cup cooking water. Place peas in colander, drain pasta, and transfer pasta and peas to pot. Stir in chicken, egg-wine mixture, and bacon, adding reserved water as needed. Serve at once.
It was delicious and actually didn't take too long to make.
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