Sundried Macaroni Carbonara

A bit of a twist on the traditional charcoal burner’s favourite.  No cream – just good fresh, free range eggs. The heat of the pasta cooking pan will warm them through – but if it’s too hot you may get a scrambled eggy texture which isn’t what you want.  I suppose the eggs are technically still raw – so probably best avoided by pregnant women or those with dodgy immune systems.  In which case, replace with a sploosh of cream and some more cheese.

1 smoked chicken breast, finely diced
1 onion, finely diced
5 sundried tomatoes, chopped
1 courgette, cut in thin slices
Enough macaroni (or other pasta) for 2 people
4 eggs, beaten
250g strong cheese, grated (eg. parmesan, gran padano, or mature cheddar – half fat works ok)
2 tbsp fresh ground black pepper

Cook the pasta as per the pack instructions.

Meanwhile, shallow fry, (using fry-light if you like, or just a spoon of water to keep from sticking) the onion, chicken, courgett, and sundried tomato until cooked through.

Mix half the cheese into the beaten egg, with 1tbsp black pepper.

When the pasta is cooked, drain it, and then return to the pan. Mix through the chicken and vegetables. When these are combined, stir through the egg mixture so all the pasta is coated, then add the remaining cheese and pepper.  Serve.

 

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