Usually if I see "raw egg" anywhere, I run the other way. I'm just not a risk taker when it comes to raw stuff even though I love sushi. But I decided to give this recipe a try. But technically, the egg isn't really raw when you eat it. You see, the egg cooks when you throw it together with the piping hot pasta. And the breadcrumbs you see? I took the easy route. Remember those crostinis I bought at Whole Foods from my last entry? Yeah, I crumbled those up and tossed in some red pepper flakes and kosher salt to use as garnish. If you don't have access to those, you could do the same thing with some fresh breadcrumbs and just toast them with a little olive oil.
Whole Wheat Fettucini Carbonara
Two heaping servings
Breadcrumb mixture (explained above)
1/4 cup Parmesan, grated
1/8 cup heavy cream
1/2 tsp salt
1/2 tsp black pepper
4 slices bacon, diced
1/2 lb. chicken tenderloins
half a package of whole wheat fettucini
1/8 cup chicken broth
1/8 cup dry white wine
1 tsp. fresh lemon juice
1/2 cup frozen peas
Prepare breadcrumb mixture and set aside.
Start boiling a large pot of salted water to use later.
In a bowl, whisk together egg, cheese, cream, salt and pepper. Set aside.
Saute bacon pieces until they crisp. Transfer to a plate and drain with paper towels.
Add chicken pieces to the pan and cook 4 minutes on each side. Transfer chicken to bacon mixture.
Cook pasta according to package instructions.
While pasta is cooking, throw broth, wine, and lemon juice to deglaze the pan. Scrape bits off the sides of the pan.
Drain pasta in a strainer over the peas to quickly defrost them.
In a large serving bowl, mix pan mixture, chicken/bacon, sauce, and pasta with the peas. Garnish with breadcrumb mixture before serving.