Yumm… I was inspired to create this creamy spaghetti at home after a recent visit to Siena’s Italian restaurant. I had it the Chicken Penne Carbonara from there and love how easy and tasty it is. Thus I came home, did a bit of research and here it is. The sauce isn’t really that complicated to create because basically it’s single/light cooking cream with cheese, in this case, Parmesan. I wasn’t 100% sure if Siena’s used Parmesan but it tasted identical, according to my hubby. Now I’m really happy to cook this whenever I can and I don’t have to worry if I can’t find Creme Fraiche in the supermarket. I have used Crème Fraîche before to cook cream-based sauce pasta (recipe here) and it tasted different, not that it wasn’t nice. I loved this version of carbonara as you can see strains of cheese in the sauce (when the pasta is hot, just out from the pan!) – almost like a pizza.
- 3 tablespoon olive oil
- 2 cloves of garlic, diced
- 1 cup fresh mushrooms, sliced
- 1 red capsicum, sliced
- 1/2 cup of Bulla light cream
- 1 chicken breast, cut into cubes
- 3 streaky bacon rashers, cut into strips
- 2 spring onions, chopped
- 1/2 cup of shaved parmesan cheese
- 250g or half box of Barilla Spaghetini n.3
- Salt and pepper
- Put a large saucepan of water on to boil.
- Put a frying pan on the stove and add two spoonful of olive oil. Fry the bacon over a high heat for 5 minutes until golden and crispy. Set aside.
- Add the remaining olive oil to the pan and toss in chopped garlic, frying till fragrant.
- Add in the chicken pieces and brown them all sides.
- Meanwhile, add the spaghetti pasta to the boiling water, add a pinch of salt and half spoon of cooking oil, let it boil until al dente.
- Back on the pan, reduce the heat slightly and add the chopped mushrooms and capsicum to the frying pan. Cook for a few minutes, stirring, until just soften.
- Stir in the cream. Simmer for a few minutes, it will slowly becomes runny. Add in half of the cheese and stir to mix well. Toss in the spring onions and also the crispy bacon strips.
- Season with salt and pepper to taste and keep over a low heat.
- When the pasta is al dente, drain well, return to the pan and combine it into the creamy mixture. Turn off the heat.
- Toss well until the pasta has soaked up the sauce.
- Serve on plate and place a few shaved parmesan cheese or shave the cheese over the top of the pasta. Serve hot.