Italian Chicken with Pasta Carbonara
I’m sure you’ve realized by now that we’re big fans of Italian food. We love all kinds of pasta with a good glass of wine, and this pasta carbonara is one of Daniel’s personal favourites. The combination of pasta, eggs, parmesan cheese and pancetta is so delicious - another iconic dish brilliant in its simplicity.
Time: 30 minutes
1 chicken breast per person
Seasoning: salt, pepper, paprika, rosemary
450 grams of pasta
4 egg yolks
50 grams parmesan cheese
Preheat the oven to 180°C. Bring a small and large pot of water to a boil.
Marinate the chicken with salt, pepper, paprika, rosemary and olive oil.
Cut the the brussel sprouts in halfs and cook them in the small pot for approximately 5 minutes with some salt.
Cook the pasta in the pot according to the packaging until al dente.
Bring a pan with olive oil to high heat and fry the chicken until golden brown. Transfer the chicken into an oven dish and put it in the oven until cooked through.
Cut the pancetta in cubes and place in a pan. Heat up the pan with the pancetta and fry it until golden brown. Strain the brussel sprouts and and add them to the pan.
Using a tong, transfer the cooked pasta into the pan with the pancetta, naturally carrying over some of the pasta water. Turn down the heat to low-medium to cool down the pasta. Do not throw out the water the pasta was cooked in, as you might need it later.
In a bowl mix the 4 egg yolks with the parmesan cheese. Pour the egg yolk parmesan mixture in the pan and mix with the pasta. If the sauce is too thick, add some more pasta water. Season with salt and pepper to taste.
Plate the pasta and the chicken and enjoy!