1 egg, beaten
¼ C. cream
2-3 T. Parmesan cheese, finely grated
2 slices bacon or Pancetta* (1½ oz.)
1 boneless skinless chicken breast or thigh, cut into bite sized pieces (6 oz.)
½ medium yellow onion, diced into ½" pieces
4 mushrooms, sliced
2-3 cloves garlic, minced
basil (to taste)
crushed red pepper flakes (to taste)
2 oz. spaghetti (minimum, per serving)
Before you start cooking, mix one egg, cream and cheese. Heat the water you intend to boil the spaghetti in and remember to start the spaghetti so that it will be done simultaneously with the following steps. (Spaghetti takes about 8-10 minutes.)
Cook the bacon in a sauté pan until barely crisp and set aside on paper towels to blot up the bacon fat. Then cut or break up the strips into smaller than bite sized pieces. Sauté the chicken pieces in the bacon grease until browned. Add the onion to the pan and continue to sauté until the onion is limp. Add the mushrooms to the pan and and continue to sauté. Add the garlic to the pan and sauté for a minute or so. Remove from heat, this part is done.
Drain the cooked spaghetti and then return it to the hot pan you boiled it in. Add the egg, cream and cheese mixture to the pan and toss to mix. The heat of the pan and spaghetti will cook the egg and melt the cheese. After about a minute add the bacon, chicken, onion and mushroom mixture and toss. Finally, add a bit of basil, sprinkle with crushed red pepper flakes and toss to mix. (I intend to use fresh basil next time.) Add salt and pepper to taste, and serve.
Makes one large serving or could serve two if side dishes are provided.
*Note: Pancetta is Italian bacon. It is salt cured and spiced (nutmeg, pepper, fennel and garlic are often featured), but usually not smoked. I find its taste to be milder than typical American bacon.
Credit: My own original recipe.
Filed under Poultry Tagged Italian, chicken, pasta, dinner