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An English Twist on Carbonara

An English Twist on Carbonara

This is no ordinary carbonara. This recipe calls for not bacon, but instead chicken and mushrooms, using a white sauce made from butter and flour rather than egg. This is not the classic Italian dish you all know, but an English twist.



400g Dried Spaghetti

175g Chicken Breast

100g Mushrooms

2 Tbsp. Olive Oil

3 Garlic Cloves (finely chopped)

25g Butter

25g Flour

300ml milk

A few slices of onion

2 Stalks of Parsley (for the sauce)

3 Eggs


Parmesan Cheese (to sprinkle at the end)

Salt and Pepper (to taste)



- Make a Bechamel Sauce, or white sauce. Do this by mixing together butter and flour in a saucepan until it makes a fine paste, this to be done over a low heat. Then bring to the boil the milk, parsley and some onion. Then filter the milk once it has come to a boil, removing the onion

- When you have done this add the milk to the butter paste, stirring vigorously. This should create a thick creamy sauce.

- Add water to a large saucepan and leave to boil, adding a dash of oil and a sprinkle of salt. Once boiling add the spaghetti and cook for 9 minutes, so that it is still firm or just undercooked (al dente).

- Make the white sauce. Do this by melting the butter in a saucepan and adding the flour to it. Mixing together over the heat until it forms a paste. Let the paste bubble up a bit.

- Cut up the chicken and mushrooms and drain the spaghetti.

- In a frying pan add the oil and set to a medium heat and add the oil. Once the oil has heated up add the chicken and fry until it goes brown and begins to crisp. Then add the garlic and mushrooms, cooking for a few seconds. Once you have done this take it off the heat.

- Take the drained spaghetti and add it to the frying pan, mixing it together with the garlic and chicken mixture. Then get the white sauce you made earlier and add it to the spaghetti and mix constantly to get a good coating on the pasta.

- Grate some parmesan cheese over the top, adding salt and pepper to taste and serve.



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