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Written by Vince
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Wednesday, 04 February 2009 05:10 |
I'm at a loss for words except that I just keep thinking that if you make nothing off of this site, you have to make this dish. It's easy, requires little effort, and not only that, it requires little time. Oh and I guess I should throw in... it's delicious.
It's interesting how times have changed. Back when I was a kid, people left butter out on the table instead of putting it in the refrigerator. I also remember drinking a concoction that included: orange juice, honey, and raw eggs. Raw eggs! Can you believe it? It's unheard of these days because of salmonella but back then nobody cared or it wasn't a problem I guess.
And that's a good segue into this recipe which uses a couple of eggs which you might think are raw but I'm certain the hot water cooks them. If you have any doubts, rest assured this was my meal last night and I'm still alive today to write about it.
Pasta Carbonara
- one pound boneless chicken, cubed
- 8oz whole wheat linguini
- three cups frozen mixed vegetables
- two eggs
- one cup Parmigiano-Regiano, finely grated
- four garlic cloves, diced
- 1/2 tsp black pepper
- one tbsp olive oil
In a stockpot, sauté chicken over medium-high until chicken is cooked through. Remove chicken, drain, and set aside in a large bowl.
Cook linguini according to instructions. Two minutes prior to completion, add frozen veggies and continue to boil.
Add egg, cheese, garlic, and pepper to bowl with chicken, stir to combine.
Reserve 1/2 cup of pasta water, then drain pasta and veggies. Immediately add pasta and veggies to chicken with 1/2 cup of pasta water. Stir until combined.
NOTES:
1. I use a super-fine cheese grater -- adjust accordingly.
2. You can use whatever frozen veggies you like. I picked broccoli, onions, bell peppers, and mushrooms.
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