Chicken Carbonara Spaghetti Pie Food

CHICKEN CARBONARA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a large, heavy frying pan over medium heat. Add pancetta and garlic; saute until brown and crisp, about 8 minutes. Remove from the heat and cool slightly.
• Whisk cream, Parmesan, egg yolks, basil, and parsley together in a large bowl until well blended.
• Stir chicken into the pancetta mixture until combined. Add cooked spaghetti and cream mixture. Toss over medium-low heat until chicken is heated through and sauce forms a thick coating over the spaghetti, about 4 minutes. Do not boil or the eggs will scramble. Season with salt and pepper and transfer to a large, wide serving bowl.

CHICKEN CARBONARA SPAGHETTI PIE

Steps:

• Butter a 10" deep dish pie plate.
• Preheat oven to 350 degrees F.
• Cook spaghetti, two minutes short of package directions, in salted water. It still should be a bit chewy. Drain and rinse under tap water to stop cooking. Pour back into the pan after cooled and drained.
• Add melted butter, Romano cheese and the two eggs to the cooked spaghetti and mix to combine then pour into the prepared pie plate. Press down and up the sides. Place a parchment circle or plastic wrap over top and press another pie plate down so that it forms a depression. Weight the top plate down and refrigerate while you prepare the remaining ingredients.
• Cook the bacon in a large skillet to crisp and remove to paper towels then coarsely chop and set aside. Save three tablespoons of bacon fat and save the remaining fat for some other recipe or dispose.
• Coarsely cut up the chicken and place in a food processor and pulse until the meat is chopped. Some pieces can be as large as a grape and others as small as a grain of rice.
• Heat the large skillet over medium high heat and add two tablespoons of the bacon fat. Once hot, add the onion, pepper and garlic and cook three minutes.
• Add the remaining tablespoon of bacon fat and add the chicken. Cook until the chicken is no longer pink then remove from heat and set aside.
• Mix the milk and cream in a microwave safe bowl and heat to hot.
• In a small bowl place egg yolk and slowly whisk in about a cup of the hot milk mixture then add that back into the hot milk and whisk. This process tempers the egg yolk so it does not scramble in the hot liquid. Set aside.
• In the pan used to cook the spaghetti, heat the butter over medium heat and once melted, add in the flour and cook for about three minutes stirring occasionally.
• Whisk in the hot milk mixture one third at a time, letting each third thicken before adding the next.
• Season this sauce with salt, pepper, mustard and nutmeg then remove from heat.
• Drain off liquid that formed in the bottom of the cooked chicken pan and pour the solids back in along with the cooked sauce, the cooked bacon and the fontina cheese. Stir to combine.
• Remove the spaghetti lined dish from the refrigerator and make sure the spaghetti kept its shape up the sides.
• Spread the ricotta along the bottom over the spaghetti then pour in the chicken mixture, leaving a spaghetti top edge (like a pie crust edge).
• Bake for 40 minutes, remove and sprinkle on the mozzarella then bake for five more minutes.
• Place under broiler for 2-3 minutes until golden.
• Let the pie sit loosely covered with foil for 20 minutes to set up then cut into six or eight portions and serve with a pie server.

SPAGHETTI CARBONARA PIE

Steps:

• Heat oven to 425 degrees F. Butter a 9-inch springform pan and wrap the outside tightly in aluminum foil. Place on a baking sheet.
• Chop pancetta into 1/2-inch cubes and saute over medium heat until well browned. Remove with slotted spoon and drain on paper towels.
• Bring a large pot of well-salted water to a boil. Boil the broccoli rabe for 1 to 2 minutes in the salted water until it has some give. Fish it out with a large slotted spoon and drain. Set aside.
• Now add the spaghetti to your boiling water and cook until 2 minutes shy of done, so very al dente. While the pasta cooks, use a towel to squeeze all excess moisture from the broccoli rabe. Separate out 1 cup of broccoli rabe and chop it finely. (Reserve the remainder for another use.)
• Drain the pasta well and let cool slightly.
• In large bowl, whisk eggs, yolks, milk, salt, pepper and all but 1/2 cup of cheese together. Add the spaghetti, chopped broccoli rabe and pancetta and toss to combine. Pour mixture into the prepared springform. Sprinkle last 1/2 cup cheese on top.
• Bake 35 to 40 minutes, until bronzed and the center is set. The best way to check is to tip your pan to the side and make sure no loose custard runs out. If it does, bake it for 5 minutes more. If the top of your pie browns too quickly before the center is set, cover it with foil for the remaining cooking time.
• Remove from the oven and let cool on a rack for 5 minutes before removing the foil, cutting around springform to loosen and releasing the pie onto a serving plate. Serve in wedges.

CHICKEN & PASTA ALLA CARBONARA

Steps:

• Have all ingredients at room temperature before starting.
• Cut the sliced bacon crosswise into smaller pieces. Sauté bacon, onion, garlic and chicken in a medium sauce pan until nicely browned and chicken is fully cooked. Drain fat from pan.
• Time this so the mixture finishes cooking just when the pasta is done and you are ready for the final steps of putting together the whole dish. It is critical that the pasta and the chicken mixture are very hot for the dish to be a success.
• Cook the spaghetti according to package directions using plenty of boiling unsalted water until al dente. Drain well.
• Meanwhile, whisk the eggs with the salt, pepper, red pepper flakes, grated Parmesan cheese and the fresh minced parsley (or basil or other fresh herb of your choice).
• Drain the pasta and pour it into a large bowl. Add the hot bacon mixture and toss to coat. Then toss again with the egg mixture. The heat of the spaghetti will cook the eggs. Serve with more Parmesan or Romano cheeses.

PASTA CARBONARA WITH CHICKEN

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
• While the pasta is cooking, heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add pancetta and prosciutto; saute until crisp and brown, about 8 minutes. Add chicken and saute until heated through, about 2 minutes. Remove from the heat and set aside to cool slightly.
• Whisk cream, Parmigiano-Reggiano cheese, egg yolks, basil, and parsley together in a large bowl until blended.
• Return chicken mixture to the stove over medium-low heat. Add drained penne and cream mixture; toss over medium-low heat until penne is thickly coated, about 4 minutes; do not let it boil or the eggs will scramble. Taste and season with salt and pepper if necessary. Transfer to a large, wide serving bowl and serve immediately.

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.

SPAGHETTI CARBONARA PIE

Steps:

• Preheat oven to 375 degrees F. In large saucepot, prepare spaghetti in boiling salted water as label directs.
• Meanwhile, in blender at low speed, blend ricotta, Romano, eggs, egg yolk, pepper, nutmeg, 1/2 cup milk, and 1/2 teaspoon salt until smooth.
• Drain pasta and return to saucepot. Add ricotta mixture, bacon, and remaining 1 1/2 cups milk, stirring to combine.
• Transfer pasta mixture to 2 1/2-quart baking dish (about 2 inches deep). Bake 35 to 40 minutes, until golden around edges and almost set but still slightly liquid in center. Let pie stand 10 minutes before serving (liquid will be absorbed during standing). Cut into wedges to serve.