Spaghetti Carbonara with Sautéed Zucchini and Chicken Breast

Dinner 2.15.2015: Spaghetti Carbonara with Sautéed Zucchini and Chicken Breast

Spaghetti Carbonara with Sautéed Zucchini and Chicken Breast

Spaghetti Carbonara (olive oil, chopped bacon guanciale or pancetta etc, whole egg, egg yolk, black pepper, kosher salt, grated parmesan, starchy pasta water) - cook the chopped bacon in a little bit of olive oil to prevent it from sticking to the pan. Do not overcook the bacon unless you like it crunchy, but I think if it is still a little chewy it adds a sweet flavor. With a slotted spoon remove the bacon, poor off the excess fat, let the pan cool, return the bacon bits, black pepper, grated cheese, egg and egg yolk, season with salt and pepper, add a little starchy pasta water, mix to combine and toll with hot, drained al-dente spaghetti.

Pan-roasted Zucchini (olive oil, zucchini, kosher salt, pepper, diced sun-dried tomatoes, grated parmesan) - add the sun-dried tomatoes at the end to soften and warm and dust with parmesan. If they sun-dried tomatoes are added too early they may char - they don't like high heat.

Pan-roasted Chicken (olive oil, herbed salt, pepper) - finished 12 min @ 375F oven