4 Servings 10 min Cook
12 1/2 Strip cooked Bacon
8 Oz Spaghetti
1/4 Cup Pine Nuts
2 Tbsp Butter
2 Tbsp Wheat Flour
1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1 Cup Whole Milk
1 Tsp Sugar
6 Large yolk (separated from white) Egg Yolk
1 1/2 Cup Parmesan Cheese
2 Cup leaves, whole Basil
1 Tsp Salt
1 Tsp Pepper
16 Oz Chicken Breast Tenders
2 Tbsp Butter
2 Tbsp Garlic
1/2 Cup Parsley
1 Fruit without seeds Lemons
Cook the bacon until crisp in a pan over medium heat.
Drain and crumble.
Set aside both crumbled bacon and bacon fat.
Cook the pasta according to package directions.
Cool and set aside, but keep moist.
Toast pine nuts in a small dry sauté pan over medium heat until lightly browned.
Mix the butter and flour together in a small sauté pan and heat over medium to low heat for four minutes until the raw flour smell is gone.
Heat cream, milk, and sugar to hot in a small sauce pan.
Do not boil.
Fill a low wide pot halfway with water and bring to a boil.
Slowly pour hot cream and milk into egg yolks in a very slow steady stream whipping vigorously as you pour.
Place bowl over hot water and whip continuously until the mixture is hot but not scalding.
This step is critical that you do not over heat, or you will scramble the eggs.
If the mixture heats too quickly, pull bowl off of heat and let cool a bit and then back on, but whip continuously.
Once done, remove from heat and add 1 1/2 cups of Parmesan cheese, 1/2 cup chopped basil, salt and pepper.
Then, whisk in the cooked butter and flour mixture until the mixture is smooth.
If preparing early in day, refrigerate.
Remove tendon from the chicken tenderloin by laying the dull edge of a knife blade over tendon and with your other hand, pull tenderloin up with your fingers and slide off of the tendon.
You should be left with the tendon on the board and the tenderloin in your hand.
This takes some practice but once the technique is perfected, you can quickly remove tendons from tenderloins.
Finally cut each tenderloin into three or four pieces.
Heat a pan of water to boiling with an opening large enough to drop a strainer into, to reheat the cooked pasta.
Heat a large sauté pan over medium high heat and place the butter and two tablespoons of bacon fat with the chicken and sauté for two to three minutes until chicken is no longer pink.
Add the garlic and sauté for 30 seconds.
Place the pasta into the hot water for a few seconds, then into the pan with the chicken.
Toss in the parsley, lemon zest and the crumbled bacon (save a little bacon to crumble over top of dish).
Remove from heat and add in the egg yolk and cream mixture.
Bring the pan just to serving temperature.
Again, if you get it too hot, you will scramble the eggs.
Slide onto serving dishes and top with reserved crumbled bacon, sprinkling of Parmesan cheese and a little more basil and finish with the toasted pine nuts.
Recipe from http://www.