Tuesday, March 16, 2010

Chicken Carbonara

This recipe is a really great way to use up left over roast chicken or turkey. It's also very simple to prepare and cook as a mid-week meal.


30g unsalted butter
4 bacon rashers, thinly sliced
2 tbs pine nuts
4 eggs, beaten
300ml light thickened cream
3 garlic cloves, crushed
⅓ cup finely grated parmesan, plus extra to serve
500g pasta
2 cups shredded cooked chicken
2 tbs chopped flat-leaf parsley, plus extra to serve

  1. Melt the butter in a deep fry pan over medium-low heat. Add the bacon and cook until just starting to crisp. Add the pine nuts and cook, stirring, for a further minute or until they start to brown. Transfer both to a plate lined with a paper towel
  2. In a bowl big enough to hold the cooked pasta, whisk together the eggs, cream, garlic and Parmesan. Add bacon and pine nuts, and season with salt and pepper.
  3. Cook the pasta according to packet instructions, then drain well. Immediately add the hot pasta to the egg mixture and toss for 1 minute, allowing the heat from the pasta to cook the sauce. Stir through the chicken and parsley, and serve topped with extra Parmesan and parsley.

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