In the spirit of destroying a perfectly clean kitchen, I decided to get out my pasta maker tonight to practice my technique a little. I found a recipe online for pasta carbonara, and modified it to make it suit my tastes. The pasta was much better than my maiden voyage!
Ingredients2 tablespoons extra-virgin olive oil
4 slices slab bacon, diced
2 cloves diced garlic
2 tablespoons white wine
1/4 cup milk
1/2 cup chicken stock
1 teaspoon freshly ground black pepper
1 pound fresh linguini
1 cup grated Pecorino Romano
2 eggs, separated
1 boneless, skinless chicken breasts, sliced into cutlets
- Put salted water in a large pasta pot and bring it to a boil over medium heat.
- Add the oil and bacon to a large saute pan over low heat. Cook the bacon until crisp, being careful not to burn it, about 5 minutes.Remove bacon temporarily on onto a paper towel to drain.
- Season the chicken breast cutlets with salt and pepper, then cook for 5-6 minutes, or until cooked through. (Will depend on thickness of cutlets.) Remove from pan, to rest.
- Add the garlic and stir for 5 seconds. Add the drained bacon, wine, milk, stock and black pepper. Cook until the sauce coats the back of a spoon.
- Drop the fresh linguini into water and stir to separate strands. When pasta is just undercooked remove it from the water and add it to the pan with the sauce. Gently stir for 1 minute.
- Remove the pan from the heat, add 1/2 the cheese and the egg white and stir, being careful not to break the noodles. Add the egg yolk and lightly toss. Slice chicken thinly and toss in with pasta. Transfer the pasta to a serving bowl or platter and garnish with the remaining cheese.