Herby Carbonara And Charred Chicken
This is one of the easiest Italian classics out there... of course we've mixed it up a little... it wouldn't be Sorted if we didn't. But the addition of fresh parsley and char-grilled chicken is delicious.
- 1 punnet cherry tomatoes
- 1 splash balsamic vinegar
- 4 small chicken breasts
- 350 g dried spaghetti
- 1 clove garlic
- 2 tbsp olive oil
- 2 slices white bread
- 1 handful pancetta
- 4 whole eggs
- 1 handful grated parmesan
- 100 ml double cream
- 1 bunch fresh parsley
- 1 lemon (zest)
Preheat Water And Oven
Boil a large pan of salted water and preheat the oven to 180ºC.
Prepare The Tomatoes
Halve the cherry tomatoes and toss with salt, pepper and balsamic vinegar.
Cook The Chicken
Rub the chicken breasts with oil, salt and pepper and cook them on a hot griddle until slightly golden on each side.
Place the chicken onto a baking tray and bake in the oven for 10 minutes to cook through.
Cook The Pasta
Add the pasta to the water and cook for 8-10 minutes or according to packet instructions until just cooked (al dente).
Cook Pancetta & Croutons
Crush the garlic clove and slice before gently frying it in 2 tbsp of olive oil with the diced pancetta until golden and crispy.
Cut the bread into cubes.
Scatter the bread cubes onto a baking tray and drizzle over some olive oil, salt and pepper.
Bake for 5 minutes, until crisp and golden.
Make The Sauce
Blitz the eggs, half the parmesan, cream and parsley in a blender.
Mix The Pasta And Sauce
Drain the pasta and tear up the chicken.
Return the drained pasta to the hot pan, away from the heat, and stir in the herby egg mixture.
Season with salt and plenty of pepper.
Pile Everything Up & Serve!
Pile the pasta in a big bowl and scatter over extra parsley, the lemon zest and garlic croutons.
Arrange the chicken and pancetta on one side and serve with a bowl of the cherry tomatoes.
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