Fettuccine Carbonara
Finally, the recipe you've all been waiting for.
We make this dish ALL the time.
Anytime it's a special occasion,
whenever we are hosting guests,
and just for dinner during the week.
It's super easy and amazingly delicious.
Ingredients:
2 boneless, skinless chicken breasts
salt
pepper
18 oz. fettuccine
1 oz. butter
3 oz. prosciutto, chopped into small pieces
1 garlic clove, minced
16 oz. heavy cream
4 oz parmesan, grated
1/4 tsp white pepper
2 egg yolks
1 french baguette, cut into 1/2" thick slices
extra virgin olive oil
dried parsley
Directions:
Boil water to cook the fettuccine per the directions on the box. (I like to add about 1/2 tsp of salt and 2 tsp of olive oil to the water so the pasta doesn't stick together.)
Heat your grill for the chicken and season it with salt and pepper. Set aside until grill is ready.
Put the pasta into the boiling water and put the chicken on the grill. Cook breasts just enough to put grill marks on them. (You don't want to cook all the way through, because they will finish cooking when placed in skillet). Let them sit for 3-5 minutes before cutting into bite size pieces. Set aside.
The pasta takes 12-13 minutes to cook so it and the chicken should be done around the same time. Leave the pasta in the water until you are ready to use it or else it will dry out and stick together.
Melt the butter in a 10" - 12" skillet. Add the prosciutto and cook until crisp.
Add the chicken breast and stir. Then add the garlic. Saute together only for a minute. (You don't want to brown the garlic, it will become bitter.)
Add the cooked fettuccine. Toss and heat completely.
Add the heavy cream and bring to a simmer.
While waiting on the heavy cream, place the baguette slices on a cookie sheet with racks and brush tops with olive oil. Sprinkle with dried parsley and place under broiler on high for 1-3 minutes. (Keep a close eye on these, they'll burn quickly.)
Add the parmesan to the pasta. Season to taste with salt and white pepper.
Add the egg yolks and quickly stir to incorporate the eggs and thicken the sauce. Do not allow the sauce to boil. Pour into large platter and sprinkler with dried parsley.
Serve immediately and enjoy this super yummy dish!
salt
pepper
18 oz. fettuccine
1 oz. butter
3 oz. prosciutto, chopped into small pieces
1 garlic clove, minced
16 oz. heavy cream
4 oz parmesan, grated
1/4 tsp white pepper
2 egg yolks
1 french baguette, cut into 1/2" thick slices
extra virgin olive oil
dried parsley
Directions:
Boil water to cook the fettuccine per the directions on the box. (I like to add about 1/2 tsp of salt and 2 tsp of olive oil to the water so the pasta doesn't stick together.)
Heat your grill for the chicken and season it with salt and pepper. Set aside until grill is ready.
Put the pasta into the boiling water and put the chicken on the grill. Cook breasts just enough to put grill marks on them. (You don't want to cook all the way through, because they will finish cooking when placed in skillet). Let them sit for 3-5 minutes before cutting into bite size pieces. Set aside.
The pasta takes 12-13 minutes to cook so it and the chicken should be done around the same time. Leave the pasta in the water until you are ready to use it or else it will dry out and stick together.
Melt the butter in a 10" - 12" skillet. Add the prosciutto and cook until crisp.
Add the chicken breast and stir. Then add the garlic. Saute together only for a minute. (You don't want to brown the garlic, it will become bitter.)
Add the cooked fettuccine. Toss and heat completely.
Add the heavy cream and bring to a simmer.
While waiting on the heavy cream, place the baguette slices on a cookie sheet with racks and brush tops with olive oil. Sprinkle with dried parsley and place under broiler on high for 1-3 minutes. (Keep a close eye on these, they'll burn quickly.)
Add the parmesan to the pasta. Season to taste with salt and white pepper.
Add the egg yolks and quickly stir to incorporate the eggs and thicken the sauce. Do not allow the sauce to boil. Pour into large platter and sprinkler with dried parsley.
Serve immediately and enjoy this super yummy dish!
