I love pasta. It’s a simple enough fact that practically everyone who knows me knows that. And I love cooking as much as eating the stuff. My usual signature pasta dish is my Classic Tuna Spaghetti, a tried and tested (by family, friends, classmates, neighbors and officemates alike) recipe dating back to my college days.
I have tried cooking Carbonara a coupla times before, but I have always used store-bought white sauce. I wanted it like it was supposed to be, with no sauce and cheese but still creamy and cheesy. It’s a wonder to me how that can even be. But just the same, I tried earlier, based on some recipes I read online. And wouldn’t you know it, the resulting pasta actually was creamy and cheesy sans the cream and cheese. Amazing! 😀 Without further ado, here’s the recipe.
What I Used:
- ~175-200 grams of pasta
- 125 grams Purefoods bacon crumble
- 3 tbsp. olive oil
- 1 180-gram can Sexy Chix chicken in guiltless broth, shredded
- 1 egg
- salt and pepper
What I did:
- Cook the pasta as per usual in water and a little bit of oil.
- Cook the bacon crumble in olive oil in low to medium heat until lightly browned.
- Once pasta is nearly cooked, turn off the heat but don’t drain yet. Set aside.
- Add the shredded chicken and half its broth to the bacon and mix. Let simmer for a coupla minutes over low heat.
- Add the pasta by batches from its broth to the bacon and chicken, draining as you go.
- Break the egg over the pasta and quickly mix until creamy. If you do it right, there should be no bits of cooked egg, only a creamy sauce with bits of bacon and chicken on the pasta.
- Serve and enjoy! 🙂
It was one of my best kitchen expirements yet. Few ingredients, easy to prepare and yummy. What’s not to like?
Don’t you think so too? 😉
