Tuesday, March 13, 2012

Pasta Carbonara

I found a recipe for Spaghetti Carbonara and thought I'd give it a try. I did make a few changes but I adored this dish.

To add more protein I added in a chicken breast. I had some broccoli that was getting towards the end of its shelf life, so into the pan it went. I was imagining this dish to be similar to a chicken/broccoli/ziti, so I figured the broccoli would be fine. I had a few frozen peas left, so I just emptied the bag which ended up being about 1/2 cup of peas. I read a few versions that included peas/ham, so I added the peas in too!

Since I was using turkey bacon I left it in the pan a lot longer. It crisps up differently than regular bacon. It never quite gets that hard crunchy texture, but it still gives that yummy bacon flavor (minus the grease!).

I also added about a teaspoon of red pepper flakes because I add them to almost everything.

While my eggs didn't turn into a creamy sauce neither did they taste like scrambled eggs mixed into the dish.

Here is my version:

Spaghetti Carbonara
Serves 2
2 pieces turkey bacon
2 cups chopped broccoli
1 chicken breast (diced)
2 tablespoons extra-virgin olive oil
2 tsp garlic powder
½ cup peas
½ box of linguine
2 large eggs
1/4 cup freshly grated Parmesan cheese
Freshly ground pepper
½ tsp red pepper flakes

  1. Combine the bacon, olive oil, garlic, and 1/4 cup water in a large skillet. Cook over medium-high heat, stirring occasionally, until the water evaporates and the bacon crisps. As bacon is crisping add in broccoli, cook until done. Remove broccoli from pan. Add chicken and cook through. Remove from the heat.
  2. Cook pasta as desired. 
  3. Mix the eggs, cheeses, red pepper flakes and ground pepper in a bowl. Drain the pasta, reserving 1/4 cup cooking water
    Whisk the reserved pasta water into the egg mixture, and then quickly pour over the pasta, broccoli, and chicken. Mix together to cook the eggs and make a creamy sauce.  

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