Now I do not usually do step-by-step photos of my cooking, and don’t expect this to be a regular thing, because it is very time consuming. I read some blogs that practically, every post has step-by-step photos, and they post almost daily. Some of these bloggers have children and they still do step-by-step photos. (Pioneer Woman, Kayotic Kitchen, The Kichenista and Noble Pig to name a few) I have to give them props, serious kudos, because it is just me, Hubby and 3 dogs and I cannot imagine doing this more then once a week. However for this post I thought I give it a go. Although my photos are not quite up to par with theirs yet, this is my homage to those fabulous foodie bloggers that take the extra step and effort to give us visual step-by-step directions on how to make their fabulous dishes.
This dish turned out great and I managed not to burn anything while I ran between the stove and the camera, while dodging doggies that insist on hanging out in the kitchen. Although the dogs do come in handy when I drop something on the floor, helps with the clean up process.
This was creamy and delicious, a perfect family dish.
Creamy Angel Hair Carbonara with Chicken (Adapted from Food&Wine.com)
- 1 large chicken breast, diced
- 1 pound Angel Hair (abt 1/4 of a box)
- 2 large egg yolks
- 1/2 cup heavy cream
- 1 Tbs extra-virgin olive oil
- 6 ounces thickly sliced bacon, cut into 1/8-inch dice
- 2 garlic cloves, thinly sliced
- 1 cup of baby spinach, corsley chopped
- 1/4 cup sun dried tomatoes
- 1 cup freshly grated Parmesan cheese (3 ounces), plus more for serving
- Pinch of freshly grated nutmeg
- Freshly ground pepper
In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.
Meanwhile, separate eggs into a small bowl, whisk the egg yolks and cream.
In a large, deep skillet, heat the oil. Add the bacon and cook over moderately high heat, stirring, until crisp, 4 minutes. Add the garlic and cook until golden, 1 minute.
Add spinach cook till wilted
Add chicken and cook, 5 minutes.
Add the spaghetti to the skillet. Cook over low heat, tossing, until coated. Slowly add the reserved pasta cooking water, beaten egg yolks and sun-dried tomatoes. Toss until coated with a creamy sauce, about 1 minute.
Add the 1 cup of Parmesan and the nutmeg; season with pepper. Transfer to bowls and serve, passing extra Parmesan.
Serve hot! Enjoy!