Carbonara

Ingredients

  • 2 boneless skinless chicken breast halves, cut into thin strips

  • 4 ounces linguine, cooked al dente

  • 2 teaspoons Cajun seasoning

  • 2 tablespoons butter

  • 1 thinly sliced green onion

  • 1⁄2 cup heavy whipping cream

  • 2 tablespoons chopped sun-dried tomatoes

  • 1⁄4 teaspoon salt

  • 1⁄4 teaspoon dried basil

  • 1⁄8 teaspoon ground black pepper

  • 1⁄8 teaspoon garlic powder

Instructions

  1. Start cooking the pasta. Meanwhile, heat the olive oil in a frying pan and fry the pancetta until it’s crisp and golden (approx. 5 mins). Next whisk the eggs, cheese and cream in a bowl and season generously with black pepper

  2. Then, when the pasta is cooked, drain it quickly in a colander, leaving a little of the moisture still clinging. Now quickly return it the saucepan and add the pancetta (and any oil in the pan), along with the egg, cheese and cream mixture. Stir very thoroughly, so that everything gets a good coating – what happens is that the liquid egg cooks briefly as it comes into contact with the hot pasta.

  3. Serve the pasta on hot deep plates with extra grated Pecorino sprinkled on top