Simple Carbonara with Sage

Simple Carbonara with Sage  (adapted from Linda's Italian American Kitchen

6 Servings
  • 4 slices thick cut bacon, chopped
  • 2 Tbs extra-virgin olive oil, plus more if needed
  • 1 large yellow onions, chopped
  • 3 cloves garlic, minced
  • 1 large chicken breast, diced into 1 inch cubes
  • 4 sage leaves, minced
  • 1½ cups hot Chicken Stock
  • 1 pound linguine
  • 3 egg yolks
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • Coarsely ground black pepper
  • salt to taste
Bring 6 quarts of salted water to the boil in an 8-quart pot over high heat.
Heat the olive oil in a large, heavy skillet over medium heat. Add the bacon and cook, stirring, until the bacon is lightly browned but still soft, about 6 minutes.

Measure out 3 to 4 tablespoons of the bacon fat, add the onions, garlic and chicken and cook until onions wilted but still crunchy, about 4 to 5 minutes. Add the stock, bring to a boil, and adjust the heat to a simmer. Add sage and cook until the liquid is reduced by about half.

In the meantime, stir the linguine into the boiling salted water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.

Ladle off about a cup of the pasta-cooking water. Drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, add salt if necessary. If necessary, add as much chicken stock or pasta-cooking water as needed to make enough sauce to coat the pasta generously.

Remove the pan from the heat and add the egg yolks one at a time, tossing well after each. Add the grated cheese, then the black pepper, tossing well, and serve immediately in warmed bowls.

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