Evening guys! Catching up on the blog this week. My girls have discovered Netflix and You Tube, so they have been dominating my computer. It really sucks to blog on my phone! Last night I made this yummy pasta. Looking at adding the leftover pasta to my pork dish tomorrow night!
2 chicken breasts, cut in to bite sized pieces
4 ounces pancetta or bacon, cut into small dice
2 egg yolks (or 3, to make it extra creamy)
1 large egg
1 1/2 cups finely grated Parmesan cheese, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
3/4-1 pound pasta- The girls picked corkscrews, but any thick short or long pasta will do (think Buccatini or Rigatoni)
Bring a large of salted water to a boil over high heat. In a medium sized sauté pan, cook the pancetta over medium heat until crispy, 5 to 7 minutes.
Combine the egg yolks, whole egg, Parmesan, and pepper in a large bowl.
Cook the pasta according to the package instructions until al dente. Reserve 1 cup of the hot pasta cooking water (the temperature is important because you are going to use it to cook the egg).
While your pasta is cooking, cook your diced chicken in the same pan as you cooked your panchetta. Add a touch of olive oil with salt and pepper.
Next, drain the pasta and add it to the bowl with the cheese and eggs, tossing immediately to mix everything together.
Add the pancetta, chicken, and any rendered fat from the pan to the bowl, toss to coat, and add the pasta water 1 tablespoon at a time until the sauce reaches a creamy consistency. Be patient and really mix slowly.
Taste and add any more cheese, pepper, or salt that you may need to add! Enjoy!