Alexis Olivia's best-ever recipe is this one! A genuine Italian serving up a chicken and pasta carbonara feast that is sure to please everyone. Yes, it can be a little fattening, but if you can indulge occasionally, it's worth it! Have fun!
Ingredients:
- 1 (16 ounce) package penne pasta
- ¼ cup extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 teaspoons minced garlic
- 4 ounces thinly sliced pancetta bacon, chopped
- 4 ounces thinly sliced prosciutto, chopped
- 4 cups shredded, cooked rotisserie chicken
- 2 ½ cups heavy whipping cream, at room temperature
- 1 cup grated Parmigiano-Reggiano cheese, or more to taste
- 3 large egg yolks, at room temperature
- ¼ cup chopped fresh basil
- ¼ cup chopped Italian (flat-leaf) parsley
- salt and ground black pepper to taste
Directions:
Step:No:01
Heavily salted water in a large saucepan should be brought to a boil. Add the penne and simmer, stirring now and then, for 10 to 11 minutes, or until it's firm to the bite but still soft. Empty.
Step:No:02
As the pasta cooks, heat the oil in a skillet over medium heat and add the garlic and onion. Simmer and stir for 4 minutes or until the onion is tender and transparent. Add the prosciutto and pancetta and sauté for about 8 minutes, or until crisp and golden. Add the chicken and cook for 2 minutes, or until heated through. Take off the stove and leave to cool slightly.Step:No:03
In a large bowl, whisk together cream, Parmigiano-Reggiano cheese, egg yolks, basil, and parsley until combined.Step:No:04
Bring the chicken mixture back to a medium-low simmer on the burner. Pour in the drained penne and the cream mixture. Toss over medium-low heat for about 4 minutes, or until the penne is thickly coated; be careful not to boil or the eggs will scramble. If needed, add a little salt and pepper to taste. Serve right away after transferring to a big, wide serving bowl.more detail for recipes:https://www.allrecipes.com/recipe/282899/pasta-carbonara-with-chicken/
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