Spaghetti Carbonara
My kids totally love having pasta, chicken, mushrooms & definitely cream....
My kids totally love having pasta, chicken, mushrooms & definitely cream.... So, Spaghetti Carbonara fits all the right criteria to be their favourite dish!!! I actually think they can have this every day and not be bored with it! Frankly, I like to cook what they like but I'm not too keen for them to have rich food on a daily basis. So, although the original recipe calls for eggs & parmesan cheese, I omit that from the recipe everytime I cook it.
Ingredients
- Ingredients
- butter2 tbsp
- oil1 tbsp
- garlic, crushed2 cloves
- of boneless, skinless chicken breast, cut into strips2 pieces
- 1 tray oyster mushroom, sliced (or any mushroom of your choice)
- of spaghetti, boiled for 8 minutes or until al dente', drain1 packet
- of cream1 cup
- 1 1/2 cups milk
- 2 eggs (I omit this most times when I cook this dish)
- freshly grated parmesan cheese ( I sometimes put thin slices on top of the hot pasta)0.5 cup
Instructions
- 1.
This pasta takes a very short time to cook, so if you have all the ingredients ready, you can begin boiling the spaghetti the moment you begin saute'ing the garlic.
- 2.
Heat the butter & oil in a pan. Sautee' the garlic.
- 3.
Put in the chicken Toss it around.
- 4.
Add the mushroom. Mix it around for about 5 minutes.
- 5.
Add the salt & pepper.
- 6.
Put in the drained spaghetti. Mix it all together till well combined.
- 7.
Beat the eggs, cream & milk in a bowl. Pour it gently onto the spaghetti.
- 8.
Mix well till it coats the pasta & lightly cooked.
- 9.
Take it off the fire to serve immediately.
- 10.
Serve with parmesan cheese (grated or thinly sliced) & chopped parsley.