Wednesday 14 August 2013

Chicken Carbonara by Karen Yee

Chicken Carbonara by Karen Yee


1 tbsp of Olive oil

150 g Streaky bacon cut into bite size pieces

3 boneless chicken thigh cut into bite size pieces

3 cloves of garlic minced

2 tbsp Basil leaves

2 tbsp Italian Parsley (or 1 tsp of dried parsley)

½ cup of white wine

½ cup of whipping cream

¼ cup of chicken stock (or water if you can’t get it)

½ tsp of garlic pepper

2 egg yolks             

½ cup parmesan cheese

Salt to taste

Pasta – you can use any pasta you prefer

½ tbsp of lemon zest


Whisk together the yolks, cream, cheese, basil and parsley.

Cook pasta in a pot of boiling water (Add salt and olive oil to the water.) Cook till pasta is tender. Drain and set aside.

Heat olive oil, add bacon and sauté till crisp. Set aside.

Do not discard the oil. Add garlic and chicken pieces and sauté till fragrant.

Add white wine to deglaze. Add garlic pepper. Saute for about 3 mins in medium heat.

Add the egg yolk and cream mixture and turn to medium-low heat to prevent scrambling the eggs.

Stir in chicken stock. 

The sauce will thicken as it heats through but prevent it from boiling.

Add salt and pepper to taste (be careful not to add too much salt as the cheese and bacon are already salty)

Toss in the pasta. Add lemon zest.

Sprinkle more parsley over and serve warm.

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