Chicken carbonara with gluten free spaghetti

Name: Chicken carbonara with gluten free spaghetti
Total time: 30 min
Cuisine: Italian
Ingredients: 350g gluten free spaghetti; 2 chicken breasts, sliced into strips; 150g smoked bacon lardons; 3 eggs, plus 2 egg yolks; 60g parmesan, finely grated; 2 garlic cloves, crushed; 1 tbsp olive oil; 25g butter; 1 tsp ground black pepper

Silky egg and parmesan sauce, smoky bacon and juicy chicken wound round gluten free spaghetti.

Time30 min
LevelMedium
Costabout £1.80 a head

4 servings

Ingredients

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350 ggluten free spaghetti
2chicken breastssliced into strips
150 gsmoked bacon lardons
3eggsplus 2 egg yolks
60 gparmesanfinely grated
2garlic clovescrushed
1 tbspolive oil
25 gbutter
1 tspground black pepper

Method

1
Boil the pasta in salted water as the packet says, usually 10 to 12 minutes. Save a mugful of the cooking water, then drain.
11 min
2
Meanwhile, heat the oil in a large frying pan and cook the bacon for 5 minutes until crisp. Add the chicken and cook for 7 minutes until golden and cooked through.
12 min
3
Add the garlic and butter and cook for 1 minute.
4
Beat the eggs, yolks, parmesan and pepper together in a bowl.
5
Take the pan off the heat. Tip in the hot pasta and toss. Pour in the egg mix and toss quickly, adding splashes of pasta water, until you have a glossy sauce that coats every strand.
6
Serve straight away with more parmesan.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.