Italian Chicken Carbonara

This is a quick and easy pasta recipe for a lazy Friday evening. Cream is not required for the carbonara sauce.

Ingredients for 4 pax

• 300 grams of pasta – you can choose spaghetti, linguine, penne or bow-tie

• 4 chicken drumsticks,

• 200 grams of sliced white or brown button mushroom,

• 2 cloves of garlic,

• 3 tablespoon of olive oil

For the sauce

• 4 eggs and 2 additional egg yolks for the extra creaminess.

• 1 cup of Parmesan Cheese

Method:

1. De-bone the drumsticks and cut into bite-size pieces, say an inch each. Marinate with salt and pepper for 30 minutes. Save the bones for future use.
2. Beat the eggs and cheese till they combine.
3. Cook pasta according to the packaging instructions.
4. Heat oil in a pan and bring in the chicken pieces. Brown the meat and add in the garlic and sliced mushrooms. Fry till all the ingredients are fully cooked. I forgot my mushrooms on Friday…
5. Turn off the fire and leave the ingredients in the pan.
6. Once the pasta is ready, gradually transfer the pasta and the sauce into the pan. At this stage, we want to ensure that the pasta is just hot enough to partially cook the egg and melt the cheese. Stir the pasta mixture to gain a creamy consistency. You should not be seeing any runny egg mixture or cooked egg appearing.  Add more salt or cheese to taste if necessary.
7. Serve with vegetables, such as french beans or broccoli as sides.

Note: You can include bacon into your pan-frying for extra flavour. I skipped this as my helper can’t eat pork.

Enjoy your meal!

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