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Recipe for "Spaghetti Carbonara "

Tips

There are so many kind of carbonara recipes out there. You can also use your pasta of preference (fettucini, angel-hair, etc.) for this recipe. And if you like it to be more 'saucey', just add more double cream into it and you'll love it!

You need to keep the pan on low heat when you're adding the cream mixture in because you don't want the eggs to curdle (like a scramble egg). The sauce should be thick and smooth in consistency.

As you can see in the picture, I did add a few leaves of spinach into my carbonara when i feel like having them. So you can add spinach or also peas into this recipe if you want to have a well-balanced meal.

Ingredients

Dried Spaghetti 250 g
Onions (Chopped) 2 tbsp
Chicken Meat (Thinly Sliced) 200 g
Double Cream 100 ml
Eggs 2
Olive Oil/cooking Oil 2 tbsp
Bay Leaves (Optional) 1-2
Salt 2 tsp
Pepper 2 tsp

Instructions

1

Cook the spaghetti in a big pot of boiling water for about 8 minutes or until cooked. (Cooking time depends on the type of paste you are using) Once cooked, drain the spaghetti in a colander.

2

Heat the olive oil in a pan. Then, add in onions and sliced chicken. While waiting for the chicken to cook, crack the eggs into a bowl and mix it with double cream.

3

Once the chicken is cooked, put the pan on low heat, add in the spaghetti, cream mixtures, bay leaves, salt and pepper. Keep stirring until it is well combined and the sauce has thickened. Lastly, eat and enjoy!