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Chicken, Ham and Bacon Pasta Carbonara
Posted on 3/9/14 at 9:00 pm
Posted on 3/9/14 at 9:00 pm
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.
All of my stuff
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.
All of my stuff
This post was edited on 3/9/14 at 9:27 pm
Posted on 3/9/14 at 9:05 pm to MeridianDog
We should get together and charter a bus up to Meridian from Nola to try your food..
Posted on 3/9/14 at 9:07 pm to MeridianDog
I make it very similar. I make it often. I love it.
This post was edited on 3/9/14 at 9:09 pm
Posted on 3/9/14 at 9:18 pm to TypoKnig
quote:
charter a bus up
If it helps your trip planning, I can back out of my garage at 6:00 am and be standing in the Quarter at 9:15 am. Usually park in the pay lot beside Old Jackson Brewery. Hardly ever drive more than 5 mph over the limit. Could you bring NOLA PoBoy Bread. Impossible to get it here.
Posted on 3/9/14 at 10:50 pm to MeridianDog
Who would be down for a FDB MD meetup? We'll load you up with bread.
Posted on 3/9/14 at 11:14 pm to MeridianDog
I swear you've made this thread before
Posted on 3/10/14 at 6:18 am to Caplewood
quote:
you've made this thread before
We eat this dish in one of several ways (true to recipe, chicken, shrimp, ham, etc.) I did post one with no chicken. Eventually, I might post it with shrimp also.
None posted so far are "true" carbonara. I doubt anything I cook is truly what I call it.
This post was edited on 3/10/14 at 6:19 am
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