Rigatoni Alla Carbonara
- 4 pieces boneless skinless chicken breast
- 1 lb. rigatoni
- 1/3 lb. Pancetta or bacon, chopped into 1-inch pieces
- drizzle extra virgin olive oil plus 2 Tbsp.
- 4 or 5 cloves garlic, finely chopped
- 1/2 c. dry white wine or chicken stock
- 2 large egg yolks
- 3 Tbsp. grated Parmigiano Reggiano plus more (for sprinkling)
- freshly ground black pepper
- handful fresh parsley leaves, finely chopped
- kosher salt
- Season chicken with salt and pepper and cook on grill or grill pan. Let stand until pasta is done. Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup of water.
chicken breast, rigatoni, bacon, drizzle extra virgin olive oil, garlic, white wine, egg yolks, freshly ground black pepper, handful fresh parsley, kosher salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=129699 (may not work)