Lake Lure Cottage Kitchen

While in Atlanta we had dinner at Brio Tuscan Grille.  Although it is a chain restaurant, it has the feel of a traditional neighborhood restaurant.  The ambiance is enhanced by dark green walls adorned with a multitude of oil paintings that appear to have been collected over the years.  One of the reasons I wanted to have dinner there was because I was craving pasta; in particular pasta carbonara.  I remember having the best carbonara in a small Italian restaurant in Jackson Hole, Wyoming.  Instead of bacon, the creamy carbonara was studded with speck.  Speck is a juniper flavored Italian ham.  The dish was wonderful and I have had an obsession with carbonara ever since.

Now granted, I did not expect an Italian chain restaurant to have a carbonara to rival my favorite, but I was willing and anxious to give it a try.

Even though it does not look as creamy as the original, it was moister than my first attempt.  With the addition of all that extra butter, it should be.  I compensate for all of that richness by eating less.  The next time I make this I will add the alfredo sauce while the pasta is fresh from the pot and I have a feeling I will be closer to  what Brio did.   This was a good experiment.  I like the concept and the flavors, but a classic carbonara will always be my favorite.

GARGANELLI CARBONARA  (ala Brio Tuscan Grille)

3 strips of bacon
1/2 pound of chicken tenders, cubed
1 clove of garlic
1 10 ounce package of frozen chopped spinach, thawed and squeezed dry
1/2 cup of Parmesan cheese, grated
2 eggs, beaten
Splash of white wine

Alfredo Sauce:
4 tablespoons butter
2 tablespoons flour
1/2 cup cream
6 tablespoons grated Parmesan cheese
Salt and pepper to taste

1/2 pound penne pasta

Cook cubed bacon in a large saute pan until crisp.  Remove to drain.  Add cubed chicken and saute until no longer pink.  Add garlic and cook a minute more.  Add chopped spinach and cook until warmed through.

Meanwhile cook pasta according to package directions.

Beat together the eggs and Parmesan cheese.

Make the alfredo sauce.  Melt butter in a sauce pan.  Add the flour and stir together for a minute to let flour cook.  Slowly add the cream and whisk until thickened.  Add the cheese and continue cooking until cheese is incorporated.

Drain pasta and add to skillet.  Immediately add the egg mixture and toss to cook the eggs.  Add the alfredo sauce and stir to combine.  Pour pasta into a serving dish and sprinkle with bacon and extra Parmesan cheese if desired.