CHICKEN CARBONARA RECIPE

Sauce
2-1/2 cups whipping cream
1 tsp homemade garlic powder
1 tsp homemade onion powder
8 egg yolks
1 cup parmesan cheese, grated (not powder)
1/4 cup fresh basil or 3 TBS dried basil
kosher salt and freshly ground black pepper to taste

4 oz fettuccine or spaghetti noodles

In a large heavy skillet, fry bacon until cooked (not crispy); drain and set aside. Fry the chicken strips and onion in the bacon fat until meat is cooked through. Drain well. Discard the bacon fat.

Bring a large pot of salted water to a boil and cook the pasta. (I always put a teaspoon or two of canola or vegetable oil in the water so the pasta doesn't stick together.)

Meanwhile, in a large saucepan or dutch oven, whisk the sauce ingredients together and slowly heat to medium-low (no higher or the eggs will scramble).

When the meat/onion mixture and pasta is cooked and drained well, add that to the sauce ingredients. Cook until it is thickens and season with more salt and pepper if you need to.

Serve with a salad and crusty butter bread. So delicious.

SPAGHETTI CARBONARA RECIPE

4 TBS oil
1/2 lb bacon, cut into small pieces
2 garlic cloves, minced
1/4 tsp pepper
1/4 tsp oregano
1 lb spaghetti
3 beaten eggs (or egg substitute)
1/2 cup Romano cheese, grated
1/4 cup mozzarella cheese, shredded

Heat oil in heavy skillet over medium heat. Add bacon, garlic, pepper and oregano. Cook until garlic is golden and bacon is on the crisp side. Remove from heat.

While the sauce is cooking, boil pasta according to package directions. Drain and put on a platter. Gently stir in eggs, bacon sauce and Romano cheese. Sprinkle with mozzarella cheese and place under the broiler for a few minutes, or until cheese is melted.