Spaghetti alla Carbonara with Chicken

I’m not often annoyed, as in really annoyed, but today is an exception. My blog has become subject to spam links from a disgusting website, and it’s mucking up my stats left right and centre. I won’t name ‘said’ website as I don’t want to encourage any more links to the offending page. I just wish these people would bog off! And that’s the edited, slightly politer version of what I wanted to say. I have worked hard at establishing Miss Friday’s Feast and I’ll be dammed if some repulsive website wants to get in the way of it. Has anyone else been experiencing these issues lately? Oh so irritating. Anyway, on with today’s post…

Spaghetti alla Carbonara… with Chicken

Pasta has got to be one of my favourite midweek meals; much like the potato it’s just so versatile. I mean, I could probably share at least 10 recipes off the top of my head, and I’m sure that goes for most of us. The point is that you can pretty much add anything to a pasta sauce; I enjoy experimenting with different flavours and textures. Although, there is one pasta dish that stands the test of time for me, and always seems to make its way on to my dinner plate: Spaghetti alla Carbonara. Perhaps it’s the creamy texture, the salty bacon and yes, the stacks of parmesan I grate on top; it’s such a simple meal to throw together, and in so little time. What’s not to love?
This particular recipe is by the Hairy Bikers , although I did make a few alterations, for instance they suggested using 100g of butter. Now, you know I’m not shy of a bit of butter, and carbonara is perhaps one of the most indulgent recipes anyway. However, I did feel this amount of butter was a little unnecessary. I mean no disrespect to Si and Dave, but even the thought of putting that much butter into a dish that is already so rich made me feel a little uneasy. I have to fit into my bikini in 3 weeks time. The original recipe doesn’t call for chicken, but I quite fancied it. Having made many variations of Spaghetti all Carbonara in the past I’m always keen to try a different method or recipe so the white wine in this one was a great addition that I’d never tried. But, I’ll certainly be making it this way again.
Spaghetti alla Carbonara is always at risk of looking a little boring, I put this down to the pasta, the sauce and the cheese all looking the same colour. You want you food to look as appetising as it tastes so reserve some of the crispy pancetta for garnish and sprinkle over a little flat leaf parsley – in terms of presentation this will make the world of difference.
Serve with my quick garlic bread recipe

Serves 4
1tbsp extra virgin olive oil
2 chicken breasts
250g pancetta, diced
40g unsalted butter
150ml dry white wine
4 whole eggs
2 egg yolks
100g parmesan, grated
plus extra for serving
400g spaghetti
Freshly ground black pepper
Warm the oil in a frying pan and fry the chicken, once cooked set aside and keep warm. Add the pancetta to the pan and cook slowly until golden. Add half of the butter, then the wine and simmer for a couple of minutes. In a bowl, beat the whole eggs with the egg yolks and add the parmesan, season with black pepper.
Cook the spaghetti according to the packet instructions. Drain the pasta and add to the warm pancetta. Add the chicken. Mix until the pasta is nicely coated. Stir in the eggs and cheese – the heat from the pasta will cook the egg.
Stir in the remaining butter, check the seasoning and serve immediately with a sprinkling of chopped flat leaf parsley and extra parmesan. 

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