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Off-grid living is no longer a one room log cabin in the woods. It's energy independency. You don't have to rely on utility companies, you create your own power. Today, there are more than 180,000 off-grid homes in the US.

Friday, October 21, 2011

Chicken Carbonara…

50 degrees - 5:00 pm - cloudy and the fog is rolling in...

Chicken Carbonara is one of my favorite pasta dishes.  Italians have been making pasta alla carbonara for years – it was created by coal miners.  The same principles apply to this version; it’s a fast, hearty meal after a hard day’s work.


~ Chicken Carbonara ~

½ cup Parmesan, grated
2 eggs
¼ cup heavy cream
½ tsp kosher salt
½ tsp black pepper
½ lb thick sliced bacon, diced
1 lb chicken tenders, seasoned with salt & pepper
¼ cup dry white wine
¼ cup chicken broth
1 Tbsp fresh lemon juice
12 oz dry spaghetti
1 cup frozen peas

Bring a large pot of salted water to a boil for the spaghetti.  While spaghetti is cooking, whisk together Parmesan, eggs, cream, salt, and pepper in a large bowl.

Sauté bacon in a large sauté pan until crisp.  Drain on a paper towel-lined plate; pour off all but 1 Tbsp drippings.  Add chicken; sauté 4 minutes per side; transfer to the plate with bacon.  Deglaze the pan with wine, broth, and juice, scraping up any bits on the bottom.  Reduce by half, 2-3 minutes.

Cook spaghetti in boiling water, stirring often.  Drain pasta into a colander with the frozen peas.  Shake pasta to remove excess water.  Combine the bacon and chicken mixture with the egg mixture.  Add hot pasta and toss to coat.  Serve immediately.

{Notes:  When you drain the boiling pasta over the peas in the colander, the water is hot enough to thaw them. --- The eggs are the heart and soul of carbonara.  Don’t worry about them being raw – they will cook when tossed with the hot pasta.}

Quick and satisfying, this pasta carbonara will fast become a weeknight family favorite!

--- Enjoy!

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