Wednesday, June 19, 2013

Spaghetti Cabonara –ish

Apologies to the original Italian version – my cabonara is full of ingredients that should not be there but believe me, my version is also yummy and contains more proteins.

200 grams spaghetti
200 grams chicken breast, skin removed and thinly sliced
150 grams bacon rash, rind removed and thinly sliced
60 grams brown mushrooms, sliced
1 spring onion, thinly sliced
1 egg yolk
1/4 cup cream
1/3 cup sour cream
30 grams parmesan cheese, grated
Salt & black pepper to taste

Fry bacon in a pan on medium heat until crisp. Remove bacon from the pan and set aside. Save the pan and cooking oil.

Cook spaghetti in a lot of boiling water with a bit of salt – it should take about 12-14 minutes depending on brands. Swirl the pasta from time to time so that it will not stick together.

Mix cream, sour cream and egg yolk in a jug. Whisk until combine and set aside.
Use the same pan you cooked bacon in, fry onion on medium heat until soft. Add chicken and fry until cooked then add mushroom. Fry a bit further then add cream mixture and remove from heat (don’t let it boil – or it will curdle), add salt and pepper. Don’t be too heavy handed with salt – we still have saltiness from bacon and parmesan that we will add later.

By this time, the pasta should be cooked to al dente. Drain and reserve about ¼ cup of cooking liquid. Add Cabonara sauce to the hot pasta. Sprinkle with grated parmesan. If it is a bit too dry, you can add a little bit of liquid reserved early on. Add bacon, spring onion and more pepper. Serve warm and enjoy.

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