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This was fun to make, and even better to eat! Mrs. Engineer loved the pasta carbonara...I made a bunch of it and she ate it for 3 consecutive meals. My takeaways from this...the combo of achiote, buffalo sauce and swiss cheese were really good...and the heat from the buffalo chicken was a great compliment for the pasta carbonara. 
I pounded out some Chicken...I tried to keep it thin and uniform, but I'm like a bull in a China closet and this proved to be my biggest hurdle...be sure to use some plastic wrap and wet the wrap a bit so the chicken slides as you pound it thin.
I wanted this to be deep red in the spirit of buffalo chicken, so I got some achiote paste. I used the entire brick in my marinade.
I put the achiote in a blender with some OJ, and some naked brine. Then I put in a cup or so of Franks and blended the crap outta it.
Everyone into a zipper bag for a nap.
The next day pull the chicken out and dust it with some Hot Whang! This is Buffalo Chicken ya know!
I thinly sliced a chunk of Coppa Ham and layered that on the chicken
Swiss Cheese next...
Roll it up and toothpick the crap outta it...WHERE THE HELL IS MY KITCHEN TWINE???
Apple wood smoke...MMMMMMmmmmmm
Done.
Pasta Carbonara Ingredients
I used this video as my guide for making the pasta carbonara...quick and provides a good framework.
1. cut up and fry the bacon.
2. carmelize the onion in the bacon grease and added some garlic toward the end so the garlic doesn't burn
3. add back the bacon and some diced up sun dried tomatoes
4. put in a lb of cooked spaghetti (straight from the hot water)
5. dump in 3 or 4 whisked eggs and quickly toss that around so the eggs coat everything.
6. sprinkle it with diced parsley and add some good parm cheese.
I pounded out some Chicken...I tried to keep it thin and uniform, but I'm like a bull in a China closet and this proved to be my biggest hurdle...be sure to use some plastic wrap and wet the wrap a bit so the chicken slides as you pound it thin.
I wanted this to be deep red in the spirit of buffalo chicken, so I got some achiote paste. I used the entire brick in my marinade.
I put the achiote in a blender with some OJ, and some naked brine. Then I put in a cup or so of Franks and blended the crap outta it.
Everyone into a zipper bag for a nap.
The next day pull the chicken out and dust it with some Hot Whang! This is Buffalo Chicken ya know!
I thinly sliced a chunk of Coppa Ham and layered that on the chicken
Swiss Cheese next...
Roll it up and toothpick the crap outta it...WHERE THE HELL IS MY KITCHEN TWINE???
Apple wood smoke...MMMMMMmmmmmm
Done.
Pasta Carbonara Ingredients
I used this video as my guide for making the pasta carbonara...quick and provides a good framework.
1. cut up and fry the bacon.
2. carmelize the onion in the bacon grease and added some garlic toward the end so the garlic doesn't burn
3. add back the bacon and some diced up sun dried tomatoes
4. put in a lb of cooked spaghetti (straight from the hot water)
5. dump in 3 or 4 whisked eggs and quickly toss that around so the eggs coat everything.
6. sprinkle it with diced parsley and add some good parm cheese.
choice. 
Hell I even voted for this beauty in the second round...Basically admitting that a chicken sandwich was never gonna beat a creation like that...
I just watched the family chow that sandwich while I forlornly ate my gruel. 
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