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 every time I cook it. I also reduce the cream & exchange the balance with low-fat milk instead. I guess you could say it's the healthy version of Carbonara! Enjoy my version.
2 tbsp butter
1 tbsp oil
2 cloves garlic, crushed
2 pieces of boneless, skinless chicken breast, cut into strips
1 tray oyster mushroom, sliced (or any mushroom of your choice)
1 packet of spaghetti, boiled for 8 minutes or until al dente', drain
1 cup of cream
1 1/2 cups milk
2 eggs (I omit this most times when I cook this dish)
1/2 cup freshly grated parmesan cheese (I sometimes put thin slices on top of the hot pasta)
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.
Heat the butter & oil in a pan. Sautee' the garlic.
Put in the chicken Toss it around.
Add the mushroom. Mix it around for about 5 minutes.
Add the salt & pepper.
Put in the drained spaghetti. Mix it all together till well combined.
Beat the eggs, cream & milk in a bowl. Pour it gently onto the spaghetti.
Mix well till it coats the pasta & lightly cooked.
Take it off the fire to serve immediately.
Serve with parmesan cheese (grated or thinly sliced) & chopped parsley.