Chicken with Fettuccine Alla Carbonara

Ingredients:

1/4 pound pancetta (or regular bacon), cut in 1-inch pieces
3 tablespoons olive oil
1 medium onion, finely chopped
2 large cloves of garlic, minced
6 boneless, skinless chicken breasts, pounded to an even thickness
1 pound fettuccine (or spaghetti), freshly made
1/2 cup chopped parsley
Capers
1 cup finely diced Fontina cheese
1 cup freshly grated Parmesan cheese
2 egg yolks, lightly beaten
Salt and freshly ground black pepper
Hot red pepper flakes

Directions:

This recipe moves quickly so have all ingredients ready at hand. Have a hot dish for tossing and hot bowls to receive individual portions. Cook bacon in skillet, stirring frequently, until crisp. Remove with slotted spoon and place on paper towel to drain. Pour off most of fat from pan. Add olive oil and cook onion until tender & browned.  Add garlic during the last couple of minutes. Set aside until needed.

Season chicken pieces with salt & pepper and brown in bacon fat until cooked through.   Place in a warm oven to hold until ready to serve.

Cook fettuccine until just done. Drain thoroughly in large colander, lifting strands with 2 forks to make sure all water runs off. Turn into hot bowl. Add onion, bacon, parsley, cheese, 1/2 cup Parmesan, capers, and egg yolks. Toss. The heat of the pasta will cook the eggs on contact. Add salt, freshly ground pepper and red pepper flakes to taste. Serve with chicken at once.