Cooking with Peachy

Posts Tagged ‘carbonara’

Difficulty: 

Preparation time: 30′

SERVINGS: 4

INGREDIENTS:

• SPAGHETTI – 300gr.
• CHICKEN STRIPS – 150gr.
• COOKED HAM – 150gr.
• CHOPPED PARSLEY – 1 tbsp.
• DRIED PORCINI / MUSHROOM – 10gr.
• BUTTERMILK CREAM / NESTLÉ CREAM – 400ml.
• GREEN PEAS – 50gr.
• FONTAL CHEESE / CHEDDAR CHEESE – 100gr.
• CHICKEN POWDER – 1/2 SCOOP
• BROTH CUBE – ½ PC. (Vegetable flavour)
• CHOPPED GARLIC – 2 tbsp.
• GROUND MIXED PEPPER SEEDS – ½ tsp.
• EXTRAVIRGIN OLIVE OIL - 3 tbsp.
• SALT FOR BOILING THE PASTA – 2 tsp.

DIRECTIONS:

Season the chicken with chicken powder and ground pepper.

To prepare the sauce for the spaghetti, heat a non-stick frying pan with olive oil, saute the chopped garlic, add the chicken and cook for 2min, add ham and after 2min add the cream, half piece of broth cube, adjust into low fire and simmer until the broth cube has melt. Add the ground pepper, green peas, chopped mushroom, chopped parsley and simmer until green peas are cooked. Add the cheese and stir until melt. In the meantime bring to a boil a large quantity of water with 2 tsp. of salt and cook the pasta “al dente”. Drain, add some scoop of cooking water of the pasta to the sauce if necessary. Mix the pasta within sauce for 2min over a slow heat and serve, top with some additional chopped parsley.