We put a spin on the traditional Italian pasta with the addition of cream and chicken breast. Enjoy with lashings of grated parmesan for a hearty and quick midweek feast.
Ingredients
- 500g spaghetti
- 1 tbs olive oil
- 1 chicken breast, diced into 1 cm pieces
- 250g bacon, diced
- 1 clove garlic, crushed
- 3 eggs
- 1/3 cup cream
- 80g parmesan, finely grated, plus extra to serve
- Pinch of salt and pepper *to taste
Method
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Step 1Cook spaghetti according to packet instructions.
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Step 2Heat oil in a frypan over medium heat. Add chicken and bacon and cook, stirring, for 2 minutes. Add garlic and continue stirring for a further minute until chicken is cooked through. Set aside.
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Step 3In a bowl, whisk together eggs and cream. Season well.
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Step 4Once cooked, drain spaghetti and return to hot saucepan. Working quickly, add egg mixture, chicken and bacon mixture and parmesan, and stir well to coat the pasta. Serve immediately with extra parmesan.
Recipe Notes
The residual heat from the pasta and the pot is enough to cook the eggs, creating an unctuous creamy sauce for the pasta. Make sure you are ready with all of the components before you drain the pasta.
You could use something other than spaghetti. The long, thin pasta seem to work better, so tagliatelle or linguine would be a good alternative.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
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