Chicken Carbonara

Although I am very proud of my french heritage, I have always longed to be Italian. Garlic, panchetta, parmesan cheese, prosciutto...I can hear Giada De Laurentiis pronouncing each word as if they were magical ingredients. When I see them on a menu, I have to order it. I go through phases where all I want to eat is Italian; last night it was Zuppa Toscano, tonight it is Chicken Carbonara. Although it is sometimes hard to find the energy on a Friday night to spend time in the kitchen I am so glad I did. A bowl full of garlic cream sauce with chicken, proscuitto and peas is best enjoyed in the comfort of your house. Be warned that this does make enough food for a large Italian family. Enjoy!

(Happy Birthday Mom!!)

Chicken Carbonara

1/2 cup olive oil 8 ounces prosciutto or bacon, diced 3 Tbls. chopped garlic 1 1/2 cups cooked chicken strips 1 1/2 cups Alfredo sauce (see recipe below) 2/3 cup peas Black pepper to taste 1 pound cooked thin spaghetti In a saute pan, heat the olive oil over medium heat until very hot. Add the prosciutto slices, and saute until the prosciutto starts to brown and has bubbly white caps. Add the chopped garlic and saute just long enough for the garlic to begin to caramelize. Add the chicken, Alfredo sauce, and slowly bring the sauce to a simmer. Add the peas and season with black pepper. Cook until the sauce thickens slightly and the chicken is hot. Toss the cooked pasta with the sauce and incorporate well. Top with diced tomato if you'd like. Serve immediately. Makes 6-8 servings. Alfredo Sauce (If you want a shortcut you could buy prepared alfredo) 2 c. heavy cream 2 c. milk

4 tablespoons softened butter 2 cups parmesan cheese Salt and pepper to taste

Freshly grated nutmeg

Heat the cream over medium heat until reduced by a third. Add the softened butter, stirring constantly, then incorporate the cheese, and salt and pepper to taste.