Recipe 69: Chicken Carbonara with Crumb Topping (Cuisine at Home)

Total time: 45 minutes
Makes 4 servings

Ingredients

1/2 cup Parmesan, grated
2 eggs
1/4 cup heavy cream
1/2 t. kosher salt
1/2 t. black pepper
1/2 lb thick-sliced bacon, diced
1 lb. chicken tenders, seasoned with salt and pepper
1/4 cup dry white wine
1/4 cup chicken broth
1 T fresh lemon juice
12 oz dry spaghetti
1 cup frozen peas
2 cups bread crumbs

 

Directions
- Bring a large pot of salted water to a boil for the spaghetti.
- Whisk together Parmesan, eggs, cream, salt, and pepper in a LARGE bowl.
- Saute bacon in a large saute pan until crisp. Drain on a paper towel. Pour off all but 1 T drippings.
- Add chicken; saute 4 minutes per side; transfer to the plate with bacon.
- De-glaze the pan with wine, broth, and juice, scraping up any bits on the bottom. Reduce by half, 2-3- minutes.
- Cook spaghetti in boiling water, stirring often, Drain pasta into a colander with the frozen peas. Shake pasta to remove excess water. Combine the bacon, chicken, and wine mixture with the egg mixture. Add hot pasta and toss to coat. Garnish with bread crumbs. Serve immediately.

* We added 1/2 pound of shrimp