Pasta Carbonara
A home-style recipe for Pasta Carbonara. Serves 4, ready in about 25 minutes.
Ingredients
- 400 g spaghetti
- 1 tsp salt, for boiling
- 2 tbsp oil
- 250 g boneless chicken, cut into small thin strips
- 3 garlic cloves, finely chopped
- ½ tsp salt
- 3 eggs
- 1 cup (100 g) parmesan / cheddar cheese, finely grated
- 1 tsp black pepper
Missing something?
- No pasta? Use macaroni or boiled spaghetti.
- No eggs? Use paneer or firm tofu in curries and rice dishes.
- No cheese? Use skip it, or use cheese spread.
- No chicken? Use mutton or beef (cook longer), or soya chunks.
Method
- Boil the spaghetti in salted water for 8–10 minutes, or as the packet says. Keep 1 cup of the water, then drain.
- While it boils, heat the oil and fry the chicken with the salt for 5–6 minutes until golden and cooked through. Add the garlic for 1 minute.
- Beat the eggs with the cheese and black pepper in a bowl.
- Take the chicken pan off the heat. Add the hot spaghetti and toss to coat.
- Pour in the egg mixture with ¼ cup of the pasta water and toss quickly for 1–2 minutes, until creamy. Add a little more water if it is thick.
Tip: Keep the pan off the heat when the eggs go in, or they scramble instead of turning into a silky sauce.