Chicken and Lemon Spaghetti Carbonara


1. Slowly bring a pan of well-slated 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.

2. 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.

3. 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 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.

From: 'Essential Italian' supplement to Delicious magazine (September 06).


Extra-virgin Olive Oil 2 Tbsp
Boneless Chicken Breasts With Skin On 2
Dried Spaghetti 450g
Piece Smoked Pancetta. Cut Into Lardoons 175g
Fresh Sage Leaves. Chopped 4
Large Eggs 2
Large Egg Yolks 2
Double Cream 100ml
Finely Grated Zest Of 1 Lemon
Aged Grana Padano. Finely Grated 100g
Butter 50g

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