Chicken Carbonarra

Prepare all ingredients as instructed above.

For the chocolate mousse, place the chopped chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat. Stir in the sugar and vanilla extract until well combined.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until fully incorporated. Divide into serving glasses or bowls and refrigerate for at least 2 hours.

Add cucumber slices to a pitcher with water and chill in the refrigerator.

Bring a pot of salted water to a boil for the pasta.

In a sauté pan over medium heat, warm olive oil. Add chicken sausage and cook, breaking it up until browned and fully cooked.

Add garlic and rosemary and cook for 30 seconds until fragrant. Remove from heat.

In a small bowl, beat the eggs with the Parmesan cheese to make the carbonara sauce.

Cook the spaghetti in the boiling water until al dente. Using tongs, transfer the pasta directly into the pan with the sausage.

Toss with the egg mixture immediately, stirring quickly to coat and create a creamy sauce. Add a splash of reserved pasta water if needed to loosen the sauce. Season with salt, pepper, and extra Parmesan if desired.

To make the Caesar dressing, whisk together garlic, Dijon, Worcestershire, lemon juice, and red wine vinegar. Slowly drizzle in the olive oil while whisking continuously. Stir in the Parmesan and season to taste.

Toss the chopped romaine with the dressing.

Serve the chicken carbonara with Caesar salad, cucumber water, and chocolate mousse for dessert.