is what this dish is. SO SO BAD for you but OH ME OH MY SO SO GOOD. I really need to find a way to make this recipe healthier but for now, the bad stuff will do (at least in moderation right?). This is one of hubs’ fave dishes. Peas. Parm. Bacon.
His Our faves.
Spaghetti Alla Carbonara by Anne Burrell
modifications by me in red
2 tablespoons olive oil
3/4 cup pancetta, cut into 1/4-inch dice (or bacon if you don’t have any)
1 pound spaghetti
8 large eggs
1/2 cup grated Parmesan
1/2 cup grated pecorino
Freshly ground black pepper
4 scallions, cut on a severe bias
2 grilled chicken breasts
1/4 cup of thawed green peas
Bring a large pot of well salted water to a boil over medium heat.
Add about 2 tablespoons olive oil to a large skillet over medium heat. Add the pancetta a medium heat and cook until it starts to color and become crisp. Turn off the heat and reserve.
Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.
When the pasta is just about done, return the pan with the pancettato medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet. Add peas and chicken and coat some more with fat. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.
Serve immediately garnished with sliced scallions.
SO SO SO YUMMY.