Whenever I’ve eaten carbonara out or eaten it at home, it always seems different! The carbonara I have at restaurants is always super creamy and I’ve made this version a few times and seems a lot more parmesan heavy, but still remains silky from the eggs, but without the creaminess. So I wouldn’t make this if you want the very sloppy carbonara version! That being said, I think I prefer this.. I’m sure you could add a little cream or butter to ‘wet’ it up a little…but for now, this is my fave! x
Ingredients
For the Chicken
2 chicken breasts
a sprinkling of thyme, rosemary and oregano
olive oil
salt and pepper
For the Carbonara
Small pack of pre cut pancetta (you can get fresh and cut it but I use this for ease)
3 egg yolks
enough pasta for 2
approx 50g parmesan
salt and pepper
1 garlic clove, peeled and chopped very finely
Method
Pre heat oven to 200c/180 fan oven/gas mark 6
Roll the chicken in a little olive oil and score the chicken. Place on a baking tray
Sprinkle equal amounts of the herbs onto the chicken and place in the oven for 20 minutes.
Whilst the chicken is cooking, separate the eggs until you have just the yolk in a bowl.
Whisk the yolk with a fork and add in most of the parmesan leaving a little for putting on top at the end
Put your pasta on to cook as per packet instructions
Fry the pancetta in a pan until crispy and add in the garlic a couple of minutes from the end (you don’t want to burn the garlic or overcook)
Drain the pasta but leave a little bit of the cooking water to one side. Tip the pasta back into the saucepan it was cooking in but take off the heat.
Add the bacon and garlic in and stir well.
Add the egg yolk and parmesan mix. The residual heat of the pasta and bacon will cook the yolk through. Add a little of the pasta cooking water in a drop at a time to loosen if it looks a little too stiff or claggy.
Serve up and top with the chicken and sprinkle with the remaining parmesan.
