Saturday, December 16, 2006
Chicken Carbonara
1 lb. linguini4 oz. bacon, diced
1 med. onion, diced
1 1/2 c. heavy cream
2 chicken breasts, cut in strips
2 tbsp. butter
1/2 c. grated roman cheese
Salt and pepper, to taste
4 egg yolks
Some chopped parsley
Cook linguini in boiling water until al dente. Meanwhile, in large saucepan saute the bacon bits until golden. Drain off some drippings; add butter, chicken strips and onion, and cook until chicken is tender.
Drain linguini and place into pan with chicken. Add cream, salt and pepper, stir well over heat until just boiling. Add the cheese and egg yolks. Turn off heat, stir well. Place on dish, top with chopped parsley; serve immediately.
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