Spaghetti Carbonara

I love spaghetti carbonara. ^^ It's bacon and egg spaghetti, what's not to like? It's certainly not fat-free though, or particularly low in calories. But since we usually already have most of the ingredients, it tends to be quite convenient to make.

Here's one version that I quite like making, that adds chicken into the mix.

NB: I did not make this today - it was Boy's turn to cook. He made barbecue chicken melt, which was gorgeous. This is just something I made a few days ago and just didn't get around posting about it.

INGREDIENTS
150g spaghetti
2 eggs
1 square inch block of parmesan cheese, grated or chopped
1/2 a small onion, chopped
1 clove garlic, peeled and minced
4 slices of back bacon
1 chicken breast fillet
white wine
olive oil
ground black pepper


METHOD

Chop the onions finely and slice the bacon into "chunks". Dice the chicken breast into small chunks too if wanted (tastes nicer, but I didn't have it on me at the time of taking the photos).

Cook spaghetti according to instructions until al-dente.

Whilst the spaghetti is cooking, beat the eggs in bowl and mix in grated parmesan cheese. Put egg and cheese mixture aside.

Drain spaghetti, then drizzle with olive oil and toss to coat. Put aside.

Put some olive oil into a pot on medium heat. Add chopped onion (and minced garlic, unfortunately not pictured) and stirfry until onion is translucent.

Add chopped bacon and stirfry until bacon is cooked and simmering in bacon fat (if using, also add diced chicken breast and stirfry until cooked). Add a dash of white wine and cook for another minute.

Season generously with ground black pepper.

Add cooked spaghetti into the pot and toss to mix and heat through, adding olive oil if it seems too dry or sticky.

Once it is heat through and steaming hot, remove from heat completely and add egg-cheese mixture into the pot, tossing to coat thoroughly. The heat from the spaghetti will cook the egg mixture and melt the cheese into a smooth, creamy sauce.

Serve immediately.