Chicken, Ham and Bacon Pasta Carbonara

It's Sunday night and we decided saucy pasta would be nice. Good planning for Sunday night dinner requires knowing what is in the pantry and we didn't. So much for good planning. This is what we had.

Maybe a half cup of bacon, about the same amount of deli ham, a chicken breast, three eggs, a cup and a half of shredded parmesan, a couple of cloves of garlic, some vermicelli, red pepper flakes, parsley from the back yard and white wine.



Maybe this is Carbonara and maybe it isn't. My belief is that some will say it isn't and for them I will offer a chance to name this dish. Just let me know what you want me to call it.

We browned off the bacon and then cooked the chicken in the fat with a little salt and black pepper, adding the ham toward the end along with the two cloves of minced garlic.



While this was going on, we cooked enough pasta for two in lightly salted water with a little olive oil, and separated the yolks of three eggs. You don't need the whites for this dish and they were discarded.

When the pasta was Al Dente. We drained it and added a cup and a half of pasta water to the egg yolks to temper them.





To finish the dish, add the pasta,



parsley, 1/2 teaspoon of red pepper flakes, tempered eggs, a quarter cup of white wine and the parmesan, then turn off the heat in the sauté pan.



and stir as carbonara sauce magic happens.





Nice Sunday evening meal.


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