How to Make Authentic Pasta Carbonara _ The Stay At Home Chef

Also , we have some Parmesan cheese as well that I am going to be grated myself because I am starting to like grating my own cheese .

Ok .

It tastes better anyways and also to season our chicken .

We have some , we also have some Cajun seasoning and also we have some Italian seasoning here as well .

And also we have some garlic powder , I believe .

Yes , we have some garlic powder and also we have salt and pepper last but not least we have two chicken breasts as well as the pasta shells .

Now I am going to slice my chicken breast in half just to make sure they cook through and cook faster .

I always start my bacon in a cold skillet because it just cooks better that way .

Instead of bacon , you can also use pancetta .

I just like to make sure that it's a really thick cut one so that you have really thick pieces of bacon or pancetta .

Next , we're going to turn up the heat and get this cooking until it's crispy , which will take about 7 to 10 minutes .

The best carbonara we had in Rome had these really thick pieces of pancetta that were crispy on the outside and then they just melted in your mouth and it was so good .

So make sure you use a really high quality bacon or pancetta , whatever you can find while the pasta and bacon are cooking , we'll put together our sauce .

You'll need four egg yolks , two whole eggs and one cup of grated Pecorino Romano cheese .

You just want to whisk that together .

You can also use grated Parmesan if you can't find Pecorino , Romano .

Next , I am going to drizzle about one tablespoon of oil on the chicken breast .

Then I am going to mix all of my seasoning together and then we are going to generously season our chicken breast .

Now I am going to flip it over and season the other side as well .

Now I am going to send my chicken aside .

I am going to start cooking my pasta shells .

So first thing first , I went ahead and add a pot full of water to my stove on medium or on high heat because I wanted to start boiling as soon as possible .

You want to work quickly on this and then gradually pour in some of the remaining pasta water until you achieve your desired consistency for the sauce .

And then just keep tossing this and cook for about two minutes over that super low heat .

Serve this up hot topped with a little bit of freshly chopped parsley , some black pepper and a little bit more of that Pecorino Romano cheese .

Thanks for watching .

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