Fettuccine with chicken breast fillet stewed in garlic with cream under a sauce of eggs, basil and parmesan
2 servings
25 minutes
First of all, I want to note that many people are mistaken in calling many pastas with parmesan, cream and chicken - carbonara. The correct carbonara is made from cheeks, sometimes it is replaced with bacon (although this is not entirely correct) and cream is not added to it. I do not know the correct name for what many in the Russian Federation call Carbonara, believing that it is cream + cheese + (eggs), but this is definitely not carbonara.
1
Pasta. Everything is basically standard; I add pasta, a tablespoon of olive oil to boiling salted water, and cook it. If we take the preferences of Italians, i.e., the original approach to cooking pasta, it shouldn't be cooked all the way according to Russian standards; the pasta should be not soft, a bit undercooked by our standards. Italians call it al dente, which can be translated as pasta that meets resistance to the bite. I make my pasta this way; I like it, but it's more a matter of taste.
- Fettuccine pasta: 200 g
- Salt: pinch
2
Filling. In a hot pan, I fry finely chopped pieces of chicken breast for about 1-2 minutes, then add minced garlic to the pan; at the end of frying, I add a little chopped onion. After about 5 minutes of frying, I add cream in two batches of 50-40 ml each while constantly stirring. I fry the chicken and garlic over medium heat and switch to low heat after adding the cream.
- Chicken breast fillet: 1 piece
- Garlic: 0.3 head
- Onion: 10 g
- Cream 20%: 0.09 l
3
Sauce. The sauce is quite simple, I take 2-3 eggs, grated parmesan, mix it all with a fork, and add basil.
- Chicken egg: 3 pieces
- Grated Parmesan cheese: 100 g
- Basil: to taste
4
After about 5 minutes of simmering chicken with garlic in cream, I add the cooked pasta to the pan (I don't rinse the pasta with water; from the pot to the colander and then directly to the pan), stir it around trying to keep the pasta at the bottom and everything else on top. After about 2 minutes (or immediately), I add the sauce and stir. After adding the sauce, I fry for another 2-4 minutes, sometimes on high heat and sometimes on very low heat. Basically, if the pasta is at a good temperature, you can turn off the heat; the sauce will finish cooking on the pasta.
- Fettuccine pasta: 200 g
- Grated Parmesan cheese: 100 g