I had some spare bacon and Chicken. I improvised some carbonara, which is an Italian pasta dish whose sauce is egg based. There once was a restaurant in the Iowa City sheraton that served me my first carbonara. I was very impressed and began to learn how to make it. Since then I have made it countless times, and I barely reference a recipe, or adhere to any purist’s beliefs about carbonara. As far as I’m concerned, if you mix-in a egg/cheese mixture at the end of the cooking process, you’ve got yourself a carbonara dish.
I had a half package of carbonara and way too many leftover grilled chicken legs. And this is how I made my carbonarra:
1. Chop bacon into roughly 1cm cubes, add to big saute pane, add a ton of pepper, and saute.
2. While bacon sautes, chop chicken or mushrooms or whatever else is you plan to use. Add these extras when done chopping.
3. Chop parsley, I love parsley, the more the merrier in my book. I did about a 1/2 cup.
4. Grate cheese, I used Romano but and dried grate-able cheese should work(experiment with it, have fun, but parmesan is often used).
5. See how your boiling pasta is doing. I guess step one should have been get water boiling for pasta. But if you somehow have failed to read my mind, your saute can site and be reheated later when the pasta is ready.
6. When pasta is done, strain and return to pot.
7. Mix the grated parmesan/romano(1cup or so) with about 4/5 eggs, I use a fork for this.
8. Mix saute in with the pasta, then mix in the egg/cheese mixture. Do not let it sit, keep stirring, the heat from the pasta will cook and the result should be a viscous, tasty sauce.
*White Wine could be added(and reduced) at the end of the saute stage. I have never discriminated my wine, dry or not, sometimes red if I feel bold, but I think people generally recommend dry wines.