Chicken and lemon spaghetti carbonara
- September 2006
- 2 tbsp extra-virgin olive oil
- 2 boneless chicken breasts with skin on
- 450g dried spaghetti
- 175g piece smoked pancetta, cut into lardons
- 4 fresh sage leaves, chopped
- 2 large eggs, plus 2 large egg yolks
- 100ml double cream
- Finely grated zest of 1 lemon
- 100g aged Grana Padano, finely grated
- 50g butter
- Slowly bring a pan of well-salted water to the boil. Meanwhile, heat half the oil in a small frying pan over a medium heat. Season the chicken and add to the pan skin-side down. Cook for 6 minutes each side or until cooked through. Transfer to a plate and leave to cool slightly.
- Cook the spaghetti in the boiling water for 12 minutes or until al dente. Meanwhile, remove the skin from the chicken and cut the meat into small pieces. Put the remaining oil into the frying pan over a medium-high heat, add the pancetta and cook for 3-4 minutes, until lightly golden. Stir in the sage, then remove from the heat.
- Lightly beat the eggs, egg yolks, cream and lemon zest together in a small bowl. Drain the spaghetti, tip back into the pan and add the pancetta, chicken, egg and cream mixture, two-thirds of the grated Grana Padano cheese, the butter and some freshly ground black pepper. Toss together well but do not return to the heat. The residual heat from the spaghetti will be sufficient to cook the eggs but still keep them smooth and creamy. Serve with the remaining grated cheese sprinkled on top.
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