I firmly believe that if you eat well 90% of the time, the other 10%, you can pretty much
gorge on indulge in life’s most delicious foods. (I think I heard about 10 million people ’round the world chorus: Mmmm… Bacon.)
Because that’s the key, right? Everything in moderation. Well, I’ve been a veerry good girl and a few nights ago, I decided that I’d like to moderate a bit of Chicken Carbonara. It was one of those nights where the stars aligned and I was presented with exactly the right ingredients for this gastronomic delight.
Left over roast chicken? Check. Fresh basil? Check. Whipping cream? Okay, when do I ever have whipping cream on hand? Except this time I did, because I had planned on making a whipped cream icing (but abandoned my attempt when the recipe called for 2 hours of prep work. No thanks). Bacon? Check. We always have bacon.
So I decided to treat the family to a scrumptious meal with this rich, flavourful comfort food. As always, it was a breeze to make and we didn’t count calories that night :)
1 teaspoon olive oil
4 slices bacon, chopped
1 teaspoon minced garlic
1 cup whipping cream
1/2 cup freshly grated Parmesan
4 large egg yolks
1/2 teaspoon dried parsley
1/4 cup chopped fresh basil leaves
Salt, to taste
1/2 pound spaghetti
2 cups coarsely shredded cooked chicken (roughly half a roasted chicken)
Freshly ground black pepper
Heat the oil in a heavy large frying pan over medium heat. Add the bacon and garlic and saute until it is brown and crisp, about 6-8 minutes. Cool slightly.
In a large bowl, whisk together cream, Parmesan cheese, egg yolks, dried parsley and fresh basil.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until it is just tender, about 10 minutes. Drain.
Add the chicken to the pan with the bacon and stir to combine. Next, add the cooked spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the bacon will likely add all the salt you need). Transfer the pasta to a wide serving bowl. Serves 4.