Chicken Carbonara

• Meat

  • 1 lb Chicken breast
  • 4 oz Prosciutto

• Produce

  • 3 Garlic cloves
  • 1 tsp Lemon, zest
  • 2 tbsp Parsley, fresh leaves
  • 2/3 cup Peas, fresh or frozen
  • 1 Shallot

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 1/2 lb Spaghetti, dried

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 5 tsp Olive oil

• Dairy

  • 1 1/2 cups Heavy cream
  • 2/3 cup Parmesan cheese

Found on yummyaddiction.com

Description

Directions

• In a large bowl, whisk the eggs and egg yolks. Add the heavy cream, Parmesan, lemon zest and parsley, and whisk to blend. Set aside.
• Cook the spaghetti in the salted boiling water until just al dente according to package directions. Drain.
• Heat two teaspoons of olive oil in a heavy large frying pan over medium heat. Add the prosciutto, garlic and shallot, and saute, stirring occasionally, until fat begins to render, about 5 minutes. Remove from the pan and set aside.
• Heat the remaining 1 tablespoon of olive oil in the same pan. Add the chicken, season with salt and pepper, and stir-fry on medium heat until the chicken is cooked through, about 7 minutes. Turn the heat on medium-low. Add prosciutto and stir to combine. Next, add the spaghetti, egg and cream mixture and peas, and toss over medium-low heat until the sauce coats the pasta thickly, about 4-5 minutes (sauce will thicken as it stands). Do not boil! Taste, and season with salt and pepper, as desired.
• Divide the pasta between four bowls and finish each with a sprinkling of Parmesan cheese. Enjoy!