- List Of Ingredients
- ½ tbsp coconut oil
- 1 rasher of smoked back bacon, trimmed of visible fat and sliced into 1cm strips
- 2 spring onions, finely sliced
- 1 clove garlic, finely chopped
- 1 x 240g skinless chicken breast fillet, sliced into 1cm strips
- 100g fresh spaghetti
- 1 egg yolk
- juice of ½ lemon
- ½ tsp Dijon mustard
- salt and pepper
- 1 tbsp chopped parsley
- Serve with a fresh green salad
Put a saucepan of water on to boil.
Melt the coconut oil in a large frying pan over a medium to high heat. Add the bacon, spring onions and garlic and stir-fry for 1 minute.
Add the chicken, toss together with the other ingredients and stir-fry for about 6 minutes, or until you are happy the chicken is cooked through. Check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits left.
When the water has come to the boil, drop in the spaghetti and simmer for 2 minutes (or according to the packet instructions).
While the pasta is cooking, whisk the egg yolk with the lemon juice and mustard until smooth. Just before draining the pasta, spoon about 2 tablespoons of the hot, starchy cooking liquid into the egg yolk mixture, whisking it until smooth.
Drain the pasta in a colander, give it a little shake and tip it into the pan with the chicken. Pour in the egg yolk mix and combine over a medium to low heat. The residual heat will thicken the egg yolk sauce to become thick and velvety.
Season with salt and pepper, mix in the chopped parsley and serve up the impossibly creamy, no-cream carbonara.