CHICKEN CARBONARA
1/2 pound bacon /Pancetta, cut into 1 inch pieces
2 chicken breasts, grilled and sliced thin
4 egg yolks
3/4 cup Parmesan Cheese
4 teaspoons minced garlic, jar
1 small-medium onion, chopped fine
1 1/2 cup heavy cream
1/2 teaspoon sea salt, if necessary depending on bacon
1 teaspoon white pepper
3 tablespoons butter, melted
fresh parsley
1/2 pound spaghetti, linguine or pasta of your choice
SAUSAGE LASAGNA
2 chicken breasts, grilled and sliced thin
4 egg yolks
3/4 cup Parmesan Cheese
4 teaspoons minced garlic, jar
1 small-medium onion, chopped fine
1 1/2 cup heavy cream
1/2 teaspoon sea salt, if necessary depending on bacon
1 teaspoon white pepper
3 tablespoons butter, melted
fresh parsley
1/2 pound spaghetti, linguine or pasta of your choice
- Grill chicken in a small amount of olive oil and then slice thin. Set aside.
- Add the bacon and brown until crisp.
- At the same time bring the pasta water to a boil. Timing is crucial on this dish, the pasta must be ready when the rest of the ingredients are.
- Chop the onion into small bits.
- Using a slotted spoon remove the bacon from the grease and drain on paper towels.
- Add the onions to the bacon grease and saute. Add the garlic.
- Using a slotted spoon remove the onions and garlic and add to the bacon.
- Pour off excess bacon grease.
- Seriously scrape bottom of pan to loosen the stuck on bits – we NEED those for flavor. Make sure the pan cools slightly so as not to curdle the cream.
- Add the heavy cream, cooking until heated through and bubbling.
- Add back in the chicken, bacon, onion and garlic. Lower heat. Simmer a few minutes to heat through and reduce liquid.
- In a large serving bowl whisk the egg yolks together. Add the majority of the Parmesan cheese and Parsley, saving just enough for garnish. Mix it together well.
- Add the drained HOT** pasta and mix well.
- Add the butter, pepper and the chicken mixture. TOSS, TOSS and TOSS again until well mixed.
- Garnish and Serve immediately.
**Pasta MUST be hot in order for this to coagulate well.
SAUSAGE LASAGNA
1 pound mild Italian sausage, skinned and browned
1 small onion, chopped
2 cloves garlic, minced
16 ounce can diced tomatoes DO NOT DRAIN (I use the garlic herb ones)
2 tablespoons Classico Sun Dried Tomato pesto
2 teaspoons basil
2 teaspoons oregano
2 teaspoons parsley
2 teaspoons sea salt
1 teaspoon white pepper
1 cup Ricotta cheese
2 cups small curd cottage cheese
2 Jumbo eggs, beaten
1/2 cup Parmesan cheese
2 cups Mozzarella cheese
1 package Barilla No Boil Lasagna
1 small onion, chopped
2 cloves garlic, minced
16 ounce can diced tomatoes DO NOT DRAIN (I use the garlic herb ones)
2 tablespoons Classico Sun Dried Tomato pesto
2 teaspoons basil
2 teaspoons oregano
2 teaspoons parsley
2 teaspoons sea salt
1 teaspoon white pepper
1 cup Ricotta cheese
2 cups small curd cottage cheese
2 Jumbo eggs, beaten
1/2 cup Parmesan cheese
2 cups Mozzarella cheese
1 package Barilla No Boil Lasagna
- In a large skillet brown sausage and onion. Drain grease.
- Add tomatoes, pesto, garlic and seasonings. Simmer 30-45 minutes.
- Combine cottage cheese, riotta cheese, Parmesan cheese and eggs. Blend well with a hand mixer.
- In a deep 9×9 casserole spray bottom with PURE and then layer lasagna noodles, slightly overlapping them.
- Pour a layer of meat mixture followed by a layer of cheese mixture and then a layer of Mozzarella cheese. Repeat. Top with lasagna noodles and them mozzarella cheese.
- Tent with foil and bake 30 minutes at 350 degrees.
- Remove foil and bake until golden (about 5-10 minutes).
- Let stand 10 minutes before cutting into.
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