Ingredients
- 4 oz Fettuccine pasta
- 1/3 lb Chicken breast boneless skinless
- 1 tbsp Extra-virgin olive oil plus about 1 tsp for drizzling the chicken
- 2 Eggs beaten
- 1/4 cup Parmesan cheese grated, plus more for garnish
- 2 tbsp Pancetta diced small (substitute bacon)
- 1 tbsp Butter
- 2 tbsp Red onion minced
- 2 cloves Garlic minced
- 1/2 cup Green Peas
- 2 slices Crusty bread toasted if desired
- 2 tbsp Fresh parsley
- Red pepper flakes optional garnish
Instructions
- In a pot of salted boiling water cook the fettucini according to the package directions. Reserve 1/2 cup of the pasta water. Drain the pasta well and set aside.
- Preheat the oven to 350 degrees.
- Heat a grill pan over medium heat. Season the chicken well on both sides with salt and pepper. Drizzle with a little bit of olive oil. Mark well on both sides, then transfer the pan to the oven and cook to an internal temperature of 160°F using a thermometer. Set aside to rest, slice before serving.
- In a bowl, whisk the egg and parmesan. Season with salt and pepper and set aside.
- Heat the oil in a non-stick pan over medium heat. Saute the pancetta until browned. Add the butter, onion, and garlic, saute until golden brown. Add in the peas and sauté for 1-2 minutes. Stir in the pasta until fully combined with all the ingredients.
- Remove from the heat and stir in the egg yolk parmesan mixture until smooth. Add a little of the reserved pasta water until the sauce is creamy. Season with salt and pepper to taste.
- Serve with sliced chicken and bread. Garnish with parsley and red pepper flakes (if using).
Nutrition
Calories: 567kcal | Carbohydrates: 49g | Protein: 37g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 417mg | Potassium: 629mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1183IU | Vitamin C: 22mg | Calcium: 220mg | Iron: 3mg
Fettuccini Carbonara
Ingredients
- 4 oz Fettuccine pasta
- 1/3 lb Chicken breast boneless skinless
- 1 tbsp Extra-virgin olive oil plus about 1 tsp for drizzling the chicken
- 2 Eggs beaten
- 1/4 cup Parmesan cheese grated, plus more for garnish
- 2 tbsp Pancetta diced small (substitute bacon)
- 1 tbsp Butter
- 2 tbsp Red onion minced
- 2 cloves Garlic minced
- 1/2 cup Green Peas
- 2 slices Crusty bread toasted if desired
- 2 tbsp Fresh parsley
- Red pepper flakes optional garnish
Instructions
- In a pot of salted boiling water cook the fettucini according to the package directions. Reserve 1/2 cup of the pasta water. Drain the pasta well and set aside.
- Preheat the oven to 350 degrees.
- Heat a grill pan over medium heat. Season the chicken well on both sides with salt and pepper. Drizzle with a little bit of olive oil. Mark well on both sides, then transfer the pan to the oven and cook to an internal temperature of 160°F using a thermometer. Set aside to rest, slice before serving.
- In a bowl, whisk the egg and parmesan. Season with salt and pepper and set aside.
- Heat the oil in a non-stick pan over medium heat. Saute the pancetta until browned. Add the butter, onion, and garlic, saute until golden brown. Add in the peas and sauté for 1-2 minutes. Stir in the pasta until fully combined with all the ingredients.
- Remove from the heat and stir in the egg yolk parmesan mixture until smooth. Add a little of the reserved pasta water until the sauce is creamy. Season with salt and pepper to taste.
- Serve with sliced chicken and bread. Garnish with parsley and red pepper flakes (if using).
Nutrition
Calories: 567kcalCarbohydrates: 49gProtein: 37gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 283mgSodium: 417mgPotassium: 629mgFiber: 4gSugar: 4gVitamin A: 1183IUVitamin C: 22mgCalcium: 220mgIron: 3mg
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