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Ingredients
- RAGU
- 2 tbsp (30 mL) olive oil
- 1/4 cup (60 mL) finely chopped celery
- 1/4 cup (60 mL) finely chopped carrot
- 1/4 cup (60 mL) finely chopped red onion
- 12 oz (375 g) ground dark-meat or white chicken
- Salt and freshly ground pepper
- 1 bay leaf
- 1 branch Italian parsley
- Pinch dry thyme
- 2 tbsp (30 mL) white wine
- 3/4 cup (175 mL) chicken stock
- TO FINISH
- 2 tbsp (30 mL) olive oil
- 2/3 cup (150 mL) diced bacon or pancetta
- 4 egg yolks
- 2 oz (60 g) grated Pecorino Romano cheese
- 3 tbsp (45 mL) finely chopped parsley, plus extra for garnish
- Salt and freshly ground pepper
- 1 lb (500 g) fusilli pasta
Details
Preparation
Step 1
1 Heat oil in a sauté pan over medium-low heat. Add celery, carrot and red onion and sauté gently for 10 minutes or until vegetables are soft and lightly browned. Turn heat to medium-high, add chicken. Press chicken with the back of a fork, separating morsels well. Season lightly with salt and pepper. Add bay leaf, parsley branch and thyme and cook for 3 minutes, stirring, or until chicken is lightly browned.
2 Add white wine and cook for 2 minutes or until wine has almost completely evaporated. Add ½ cup (125 mL) chicken stock and cook for 10 minutes over medium heat, adding more stock as needed, until chicken is cooked through and still slightly saucy. Discard bay leaf and parsley. Season with salt and pepper to taste. Reserve.
3 Heat oil in a separate frying pan over medium-low heat. Add bacon and sauté for 3 to 4 minutes or until fat is rendered and bacon is crisp. Remove from pan using a slotted spoon and blot on paper towels. Reserve.
4 Combine egg yolks, Pecorino, bacon, parsley and pepper in a large bowl and set aside.
5 Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving about ½ cup (125 mL) of the cooking water. (Pasta water gives substance to sauces, making them a little creamier. It’s a good addition to most pasta dishes.)
6 Combine ¼ cup (60 mL) of the cooking water with egg yolk mixture and quickly toss with the hot pasta, stirring to coat. If necessary, add more cooking water to make the sauce even more creamy. Add reserved ragu, toss and season with salt and pepper to taste. Sprinkle with parsley.
Serves
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