{"id":4445,"date":"2006-11-07T19:30:02","date_gmt":"2006-11-08T02:30:02","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=4445"},"modified":"2010-05-17T19:30:40","modified_gmt":"2010-05-18T02:30:40","slug":"chicken-carbonara","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=4445","title":{"rendered":"Chicken Carbonara"},"content":{"rendered":"<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">2 tsp. olive oil <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">4 ounces thinly sliced pancetta, chopped <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">2 tsp. minced garlic <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">2 1\/2 C. whipping cream <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1 C. freshly grated Parmesan <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">8 large egg yolks <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1\/4 C. chopped fresh basil leaves <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1\/4 C. chopped fresh Italian parsley leaves <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">Salt <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1 pound spaghetti <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">4 C. coarsely shredded chicken (from 1 roasted rotisserie chicken) <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">Freshly ground black pepper <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1\/2 C. chopped walnuts, toasted <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1 T. finely grated lemon peel <\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">\u00c2\u00a0<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly. In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain. Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>2 tsp. olive oil 4 ounces thinly sliced pancetta, chopped 2 tsp. minced garlic 2 1\/2 C. whipping cream 1 C. freshly grated Parmesan 8 large egg yolks 1\/4 C. chopped fresh basil leaves 1\/4 C. chopped fresh Italian parsley leaves Salt 1 pound spaghetti 4 C. coarsely shredded chicken (from 1 roasted rotisserie chicken) Freshly ground black pepper 1\/2 C. chopped walnuts, toasted 1 T. finely grated lemon peel \u00c2\u00a0 Heat the oil in a heavy large frying pan&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=4445\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[33],"class_list":["post-4445","post","type-post","status-publish","format-standard","hentry","category-poultry","tag-leftovers"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/4445","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4445"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/4445\/revisions"}],"predecessor-version":[{"id":4446,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/4445\/revisions\/4446"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4445"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4445"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}