Spaghetti Alla Carbonara Recipe
Ingredients
| 150 g / 5 oz smoked turkey rashers | ||
| Oil | 2 Cup (16 tbs) (For frying) | |
| Onion | 1 Medium, chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| 150 ml / 1/4 pint / 2/3 cup chicken stock | ||
| 150 ml / 1/4 pint / 2/3 cup dry white wine | ||
| 200 g / 7 oz low fat cream cheese | ||
| 450 g / 1 lb chilli and garlic-flavoured spaghetti | ||
| 30 ml / 2 tbsp chopped fresh parsley | ||
| Black pepper salt | 1 To taste | |
| Shavings of Parmesan cheese, to serve | ||
Directions
1. Cut the turkey rashers into 1 cm / 1/2 in strips. Fry quickly in a non-stick pan for 2-3 minutes. Add the onion, garlic and stock to the pan. Bring to the boil, cover and simmer for about 5 minutes until tender.
2. Add the wine and boil rapidly until reduced by half. Whisk in the cream cheese and season to taste.
3. Meanwhile, cook the spaghetti in a large pan of boiling, salted water for 10-12 minutes until al dente. Drain thoroughly.
4. Return the spaghetti to the pan with the sauce and parsley, toss well and serve immediately with a few thin shavings of Parmesan cheese.
2. Add the wine and boil rapidly until reduced by half. Whisk in the cream cheese and season to taste.
3. Meanwhile, cook the spaghetti in a large pan of boiling, salted water for 10-12 minutes until al dente. Drain thoroughly.
4. Return the spaghetti to the pan with the sauce and parsley, toss well and serve immediately with a few thin shavings of Parmesan cheese.
Chef
