so either Chicken Salad or a Chicken Casserole.
The boss has requested this.
Have a happy day everyone
Classic Spaghetti Alla Carbonara
120g/4oz Pancetta (or Unsmoked Streaky bacon) - cut into narrow strips about 1 inch long
½tsp Garlic - finely chopped
2tbsp Extra Virgin Olive Oil + 1tbsp for Pasta water
150ml dry White Wine
Salt and freshly ground Black Pepper
1 to 2tbsp flat-leaf Parsley - to taste - finely chopped
3tbsp Parmesan Reggiano Cheese - grated - or 5tbsp if only using Parmesan
2tbsp Pecorino Romano - grated
4 Egg Yolks - yolks make it richer and you can use less or no cream
Optional - Double Cream - to taste
400g/14oz Spaghetti or to own choice
Fill a large pan with water with 1tbsp salt and 1tbsp olive oil, place over high heat, and bring to a boil;
Add the spaghetti, and stir until all the strands are submerged;
Cook for some 10 minutes or so or until al dente
Put the oil, butter, and garlic in a frying pan and cook gently until garlic begins to sizzle;
Add the pancetta and cook on a low heat, 2 to 3 minutes until the pancetta and garlic begin to brown, but not crisp;
Add the wine, increase heat to high, and cook until it has reduced by half;
Remove from the heat and set aside;
While the pasta is cooking, put the parsley and the grated cheeses in a serving bowl large enough to serve the pasta in;
Add the eggs, cream (if using) and season lightly with salt and generously with pepper;
Combine together thoroughly;
When the pasta is almost ready, put the pan with the pancetta back over medium-high heat;
When ready, drain the pasta and pour into the serving bowl tossing vigorously until it is well coated with the egg mixture;
Pour the contents of the frying pan into the bowl, toss again, and serve immediately;
Great with crusty bread
I'll get inspired.
SO and I decided on using the leftover Chili(Yes, I did make a LOT ),
to make 3 Way Cincinnati Chili.
While at the store,we picked up some 3-Cheese Garlic Bread.