Chicken Capellini Carbonara Food

CHICKEN CARBONARA

Steps:

• Pasta: Cook the spaghetti in a large pot of salted boiling water until al dente according to package instructions. Reserve 1 1/4 cup of the pasta cooking water.
• Eggs: Whisk the 2 whole eggs and 2 egg yolks with 1 1/4 cup of the parmesan cheese, salt, and pepper. Set aside.
• Meats: Cook the bacon in a skillet over medium high heat. When almost crisped, add the chicken and cook for another 2-3 minutes, until the bacon is done. Remove the bacon and chicken with a slotted spoon and set aside.
• Start the sauce: Reduce the heat in the skillet to medium. Add the garlic and cook for 30 seconds to 1 minute. Add the pasta cooking water into the skillet along with the spaghetti. Toss the spaghetti until the sauce starts to become thickened and glossy. Turn off the heat.
• Finish the sauce: Pour the egg and Parmesan mixture into the skillet, and toss the pasta. Continue to toss the pasta until the sauce is thick and the eggs are fully cooked. Add the bacon and chicken back to the skillet and stir to combine.
• Garnish: Top with the remaining cheese and freshly ground black pepper.

CHICKEN CARBONARA

Steps:

• Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
• In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
• Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

CARBONARA WITH CHICKEN

Steps:

• Cook the spaghetti following pack instructions. Meanwhile, heat the oil in a frying pan and fry the garlic and pancetta until crisp, then add the chicken strips and fry briefly until they're just cooked through. Fish out the garlic clove and discard it. Beat the eggs with the grana padano and some black pepper.
• Add a couple of tablespoons of pasta water to the pancetta pan along with the butter, then drain the pasta and add it to the pan. Pour in the egg mixture, take the pan off the heat and toss together so the egg cooks in the heat of the pasta. Divide between four warm bowls and top with more cheese, if you like.

CHICKEN CARBONARA

Steps:

• Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside.
• Cook onion and bacon in same skillet, stirring occasionally, 6 minutes or until bacon is cooked and onion is tender. Add wine and cook 1 minute. Stir in Sauce and peas. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Sprinkle, if desired, with cracked black pepper.
• Cost per recipe*: $10.46.
• Cost per serving*: $2.62.
• *Based on average retail prices at national supermarkets.

CARBONARA (GUANCIALE, EGG, AND PECORINO ROMANO)

Steps:

• Put the guanciale and oil in a large skillet. Sauté over medium heat until the edges of the guanciale pieces are just turning brown, about 2 minutes. Don't let it get too crisp. Set the pan and its contents aside but keep warm.
• Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. When the water boils, add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
• While the pasta is cooking, break the eggs into a small bowl and add all the cheese and a generous grinding of pepper. Whisk gently until the mixture is smooth.
• Drain the pasta (reserving and keeping warm a cup of its water) and put it in the skillet with the guanciale over low heat. Toss quickly to mix well.
• Holding the skillet slightly above but not touching the burner, pour the egg and cheese mixture in a stream into the pasta. Now, if you have the skill, toss the pasta with a deft movement of the wrist to blend all the contents of the pan. If you don't, remove the pan from the heat and mix quickly with two wooden spoons. If you have a warm spot, such as a food warmer or even over a pilot light, rest the pan there while you work.
• Whatever you do, work fast or the pasta will get cold and the eggs will stay raw and runny. Ideally the heat of the pasta will cook the egg just enough, and the sauce should be creamy. You can mix in a tiny bit of the reserved water to smooth things out, but you probably won't need to.
• Transfer to individual heated bowls or plates and serve instantaneously.

CAPELLINI CARBONARA

Steps:

• Heat olive oil and butter in large saute pan over medium heat.
• Add shallots, bacon and prosciutto, cook until lightly browned.
• Add wine and chicken stock, cook for 2 minutes over high heat.
• Add cooked pasta, grated cheese, freshly ground pepper and egg yolk, stirring vigorously over high heat until pasta is coated and creamy.
• Transfer to individual plates and serve.

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.

CHICKEN CARBONARA

Steps:

• Preheat oven to 180 degrees. In a pan of boiling water cook the pasta according to instructions. In the mean time, Heat the oil in a pan, fry the chicken, bacon, onion, garlic and basil for about 3-5 mins until the onion softens and the meat browns
• Turn the heat down to simmer and add the creme fraich, cream, and chicken stock. Ensure it isn't too hot or it may curdle. Simmer for 1-2 mins
• Remove from the heat and stir in 1/2 of the cheese. Drain the pasta leaving a small amount of water to keep it moist. Mix it all together and put in an oven proof dish. Sprinkle remaining cheese on top
• Bake in preheated oven until cheese has melted, serve with garlic bread