21 January 2011

Spaghetti Carbonara

Here is a quick re-do of my essential spaghetti carbonara recipe with pictures. As you will see later, my culinary energies were focused in a very different direction to boring old 'dinner' last night.

Spaghetti Carbonara
Serves 2

150g spaghetti
1 large onion
2 garlic cloves
6 rashers smoked bacon
2 chicken breasts
1/2 glass white wine
100ml cream
1 egg
Oregano and chilli powder
Grated cheese to serve

Cut the onion in half and into crescent-moon slices. Crush and roughly chop the garlic. Fry on a low heat.

Boil the kettle to put the spaghetti on while you roughly chop the chicken and bacon into equal-sized bits and add to the onion pan. (If the pasta is not yet cooking, put it on now.) Stir, and allow to cook until the chicken is nicely browned.

Add the white wine and simmer for a while.

Add the cream and seasonings, to taste. Once the pasta is cooked, add some of the pasta water to the chicken pan, and quickly drain the spaghetti. Break the egg into the chicken pan and stir through so that everything turns a sunny yellow.

Add the spaghetti to the pasta pan as well. Stir and allow the mixture to heat through before serving.