About 2/3 of a box of spaghetti (I use linguine)
5 slices bacon, diced
1 medium onion, diced
1-1/2 C cream
4 chicken breasts, cut into 1 inch long, thin slices
1/2 lb mushrooms (or 10 oz package)
4 tbsp butter, divided
1/2 C grated parmesan
Pepper (I use Nature’s Seasons)
1 packet G. Washington Golden
4 Egg yolks, lightly beaten
To more easily dice bacon, freeze it hard, at least 8 hours or overnight. It’s much easier to dice. Same with the chicken breast...it’s easier to slice when it’s partially frozen.
Pecorino romano can be substituted for parmesano reggiano. Buy the good stuff, I beg of you. It costs more but there are some things you don’t skimp on. This is one of them . Don’t use that crap in a can!! Also, parmesan is a salty cheese. You don’t need to add salt to this dish.
Boil spaghetti to your liking then drain. Run hot water over to rinse off some of the starch. Drain well.
Sauté mushrooms in 2 tbsp butter until golden brown and all moisture is cooked off. Set aside.
In a another large saucepan, sauté the bacon bits and onion until golden. If there’s a lot of bacon fat, drain off some drippings but be sure to keep at least a tbsp or so. Add 2 tbsp butter and the chicken. Season with pepper and G. Washington. Sauté until chicken is fully cooked. Add cream and heat until just simmering. Stir in the the cheese.
Lightly beat the egg yolks. Slowly add some of the hot cream to the eggs, stirring well. Turn heat to low to stop the simmer. Add egg-cream mixture back into the pan and stir well and continuously for a few minutes. Mixture will thicken as it cooks. DO NOT BOIL OR YOU MIGHT SCRAMBLE THE EGGS.
Add mushrooms to pan and heat through. Turn off the heat.
Using a slotted spoon, remove some of the chicken to a plate. Spoon some of the cream mixture over the spaghetti until it is thoroughly coated. Plate the spaghetti and top with chicken and the rest of the sauce.
Makes about 4 servings.
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