This dish made my family go nuts! A little change I made was to deglaze the pan after removing the chicken, with about a third of a cup of dry white wine (which was just sitting there, open, on my counter). Also, pancetta is amazing in this recipe! One tip for those who have had problems with curdling or the egg/cream mixture getting weird when mixed in: keep the heat fairly low when reducing the sauce, just a simmer. After adding that to the pasta, toss it around a little bit to cool things off. Then, slowly add the egg/cream mixture so that it isn't 'shocked' by the heat. You can add a little of the pasta water to thin things out for serving, if needed. I also added some chopped parsley to the final product, just to brighten it up a bit.
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This dish made my family go nuts! A little change I made was to deglaze the pan after removing...