|this, is not what i look like.|
So yeah, enough ranting - let's get down to business, recipe business. Like I mentioned, I have attempted this recipe before but have always been met with a few issues. Either I didn't have enough cheese or I only had regular skim milk instead of cream or, ugh I shiver recalling this, the eggs scrambled in the pan instead of coating the pasta in a creamy sauce. That result was really gross. But this time around I tweaked Ms. DeLaurentiis' recipe and made it my own. After all, her recipe calls for six eggs - SIX EGGS! I don't have six eggs to spare, I bake every weekend and my roomie loves frittatas; we're lucky if there's one egg in our fridge. The changes I made amped up the awesomeness of this comfy Sunday supper recipe making it way better than the original... not that Giada would know because seriously, I know she doesn't eat that kind of stuff looking the way she does. That's fine though, she can keep her super hot bod. I'd rather do a thousand extra sit-ups if it means I get to eat spaghetti carbonara every once in awhile!
2 tbsp olive oil (if you have chili infused olive oil like I do, use that!)
1 lb thickly cut bacon, chopped (pancetta is better, but I had a freezer full of bacon)
1 lb boneless skinless chicken breast, tenderized and diced
1 c frozen peas
3 large eggs, room temp
1/2 c heavy cream, room temp
1 1/2 c fresh grated parmesan cheese
1/2 crushed red pepper (or more if you like it extra spicy)
1 clove garlic, diced
2 tbsp fresh parsley, chopped
fresh ground salt & pepper to taste
1 lb spaghetti (or whichever pasta you like)
1. In a large skillet heat oil and garlic. Cook bacon until crisp and add chicken allowing to cook thoroughly. In a bowl, whisk together eggs, heavy cream and half the grated cheese. Season with salt, parsley, pepper and crushed red pepper.
2. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until tender. When nearly cooked to liking, add the peas to defrost and cook. When you're ready, drain the pasta (but don't rinse it) reserving 1 c cooking liquid.
3. Add the water and pasta to the skillet with chicken and bacon. Working quickly while everything is hot, toss the pasta and meats with the egg, cream and cheese mix. Seriously, you need to move swiftly while everything is still hot so that the eggs don't scramble. Add extra cheese and season with fresh ground salt and pepper to taste. Indulge.
*** Just so we're clear, I really have nothing against Gianda (in case you're reading this, G.) I actually totally, kind of dig you and your simple, satisfying takes on classic Italian cuisine. If you ever wanted, I'd totally whip up a batch of my carbonara for us. We could sup together, dish about all things awesome and share secrets. I could help you tweak a few recipes and you could give me some exercise tips! Just in case Giada happens to come across my blog... ***