This is a variation of a chicken carbonara dish from Carrabbas. For the best flavor use freshly grated parmesan cheese.
- Heat olive oil in large skillet over medium high heat.
- Add shallots and garlic and saute for about 5 minutes until starting to get soft.
- Meanwhile cook pasta according to box directions.
- Add mushrooms, prosciutto and chicken. Cook for 5-10 minutes until chicken is cooked through.
- Meanwhile whisk egg yolks together with the heavy whipping cream and parmesan cheese. Season with salt and pepper. Set aside.
- During the last minute of the pasta cooking, add in the frozen peas.
- Remove the pasta from heat. Drain for about 5 seconds and put into warmed serving bowl.
- Pour prosciutto mixture into pasta and toss.
- Immediately pour egg mixture over hot pasta. The heat from the pasta will cook the eggs. Toss well to combine.
- Allow to sit for approximately 5 minutes before serving to thicken.
- Sprinkle with grated parmesan cheese and serve.
Really yummy! Made the recipe exactly as written (used fresh mushrooms since the recipe didn't specify). My whole family enjoyed it. I will be making it again soon.
I had always thought carbonara was frozen and came in a flattish plastic container with a cardboard top that's to be peeled away 1" from the corner before microwaving. Made for Mediterranean Photo Tag. (Man, I forgot the peas.)
Originally rated on 4/7/09 - This recipe made it into my book#266453. We LOVED this recipe!! My daughter's favorite meal is pasta carbonara, but my husband always feels cheated because there isn't much meat. This is the perfect compromise! I only made one change to the recipe, due to our personal preferences. I started the recipe off by frying up about 8 oz. of regular bacon (cut into bite-sized pieces), then adding the garlic, shallots and proceeding with the recipe. We enjoy the flavor of bacon more than prosciutto. The outcome was sooooooooooooo delicious. I loved the addition of peas and chicken, which really made this a complete meal. Fantastic. Simple. Delicious. 10 stars, if I could. ~Made for Spring 2009 Pick-A-Chef~