Ohhh this is good. Real good. Too good.
The second (and very classic Italian) recipe I made from the CBOM was Chicken Carbonara. I have had Chicken Carbonara before but had never attempted to make it on my own. I don’t know why though, because this was so easy (maybe too easy and convenient). This cream sauce is smooth (real smooth), decadent, and rich. It is fabulous! I love a good rich and creamy classic white sauce (alfredo) but with the addition of herbs and the secret ingredient, egg yolks, (ok really not so secretive if you know what makes a carbonara, carbonara but saying secretive is fun and intriguing!).
Need further proof this is make your heart cry good: Eric is sometimes skeptical of new dishes and requested me to make traditional alfredo sauce as well in case he didn’t like this. Well folks, the alfredo sauce was made but never touched. And Eric ate 3 bowls* of this raving all the while that he was so glad his “other” girlfriend could teach me a new and insanely delicious recipe! HaHa!
*A note from Eric: Just to clarify things I ate 3 bowls through the course of one day… not all in one sitting.
3/4 cup freshly grated Parmesan
1 tablespoon dried parsley leaves
1/2 teaspoon ground black pepper