BY COOKRITA
An easy one pot beef stroganoff with noodles.
In a large saucepan add a tablespoon of olive oil. Let onions and bell peppers sizzle together on medium-high heat until they're almost softened.
Sprinkle some salt and black pepper on the shrimp and toss them in the skillet with minced garlic. Cook the shrimp until it turns a beautiful pink color.
In a small mixing bowl whisk the egg. In another bowl, combine some flour and panko breadcrumbs with a pinch of salt. Dunk the chicken pieces in the egg, then roll them around in the panko-flour mixture until they're fully coated.
Add a bit more oil to the skillet and cook those chicken pieces for 3-4 minutes on each side until they're nice and golden brown and crispy on the outside. Once they're done, transfer them to a plate with some paper towels to soak up any excess oil.
For the next step take a medium bowl, whisk together 2 eggs, parmesan cheese and a splash of pasta cooking water. You'l lsee when the mixture is ready as it starts to thicken. However, the mixture should be thick yet still pourable. Set aside.
Cook pasta al dente in a pot with water, without adding salt. Do not drain the pasta just yet, you’ll need the ‘’wet pasta’’ for the next step. Reserve 1 cup of the cooking water separately.
– While the pasta is cooking, take a new larger clean skillet (should be large enough to fit the entire dish later) over medium-low heat cook pancetta with black pepper to taste (no oil). In traditional carbonara chefs are not shy with adding lots of black pepper when frying bacon.
Use kitchen tongs to transfer the cooked pasta over to the skillet. Don’t drain it first—you’ll want a bit of that starchy cooking water to help bind everything. If the sauce is too thick, add a splash or two of the reserved pasta water until you reach the perfect consistency, being careful not to add too much.
Stir until the pasta is coated and all the flavors are melded together perfectly. Toss in the remaining ingredients and enjoy!
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