Chicken Carbonara with Spinach

Chicken Carbonara with Spinach


1 large chicken breast
450-500 g of spaghetti
3 egg yolks
1/2 cup heavy cream
1 tablespoon olive oil
150 gr of bacon
2 cloves garlic
1 cup fresh spinach
1/4 dried tomato
1 cup Parmesan cheese
Pinch of nutmeg
Ground black pepper


Boil the spaghetti in a large amount (100 grams of pasta relies 1 liter of water) boiling salted water to a state of al dente — ie slightly nedovarivaya them not to have turned to mush. Then fold in a colander to glass liquid, but leave about half a cup of the water in which the cooked spaghetti.

While the spaghetti is cooked, separate the yolks from the whites. In a small bowl whisk together the egg yolks and cream. In a large deep frying pan heat the olive oil. Add the bacon, poreznny small cubes and cook, stirring, over high heat for about 4-5 minutes. Add the garlic and cook for about 1 minute. Then add the spinach. The next step is sent to the pan and cook the chicken for about 5 minutes.

Next to the chicken, bacon and garlic add the spaghetti. Reduce heat to a minimum and almost gently, but thoroughly stirring, cook a couple of minutes. Add the remaining water from the cooking spaghetti, cream, whipped with egg yolk, dried tomatoes and mix all the contents of the pan for a minute. Turn off the heat and remove your spaghetti with chicken and spinach to the plate. Pour a glass of Parmesan and sprinkle lightly with nutmeg. Ground black pepper, add to taste. Serve hot.

Chicken Carbonara with Spinach

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