This spaghetti uses chicken broth instead of the proverbial “heart attack on a plate” that conventional alfredo sauce kindly provides. This recipe is adapted from Lydia Bastianich. She does not bind the sauce with flour as I do, and I find it necessary so that when the eggs are added, they have something to cling to, thereby avoiding curdling.
6 slices of bacon
4 cups of chicken broth
1 1/2 cups of cooked and chopped chicken breast (1/4 inch dice is fine)
1 pound spaghetti/fettucini
2 large eggs
2 tablespoons light cream
3 tablespoons of wondra flour
1/4 cup of peas
Salt and Pepper
3/4 cup grated parmesan
Preheat oven to 400. In a Large oven proof Dutch oven (4-5 quart), place the bacon. Put into the oven until the bacon is crisp. We do this in the actual pan that we are going to make the sauce in so that the residual bacon flavor is there. Remove from oven and drain bacon on paper towels. Chop finely. Let pan cool and drain all of the fat away. Blot pan with paper towels. Discard paper towels!
Place pan on medium heat and add the chicken broth, the peas and the three tablespoons of WONDRA flour. Regular flour will work if you first dilute it in a few tablespoons of water and then add. Wondra simply stirs right in as you all know! Simmer this mixture for a few minutes (add some salt and pepper) while you boil the pasta in a large pot of salted water.
Beat the eggs in a small bowl and add the cream, and a good dosage of salt and pepper. When the pasta is ready, drain it. Add the pasta to the hot sauce and take the entire pot off the heat. Slowly drop in the eggs while tossing. It will look soupy at this point but do not worry it will firm up considerably. Add the chicken, the bacon and the cheese. Taste the sauce and reseason with salt and pepper.
Cover for a minute or two while the sauce binds and thickens. Toss again and serve with additional parmesan cheese.