Spaghetti Carbonara

Spaghetti Carbonara

Main Course, Pasta | October 19, 2014 | By

I love carbonara, it’s my favourite Italian dish. Unfortunately, most places load it with cream and it becomes much too heavy and sickly. This carbonara recipe brings it back to basics, it’s much healthier for you and tasty to boot! This is also quite an economical dish, as if it couldn’t get any better! 

Spaghetti Carbonara
Serves 2
A traditional carbonara recipe with eggs, bacon and parmesan. Cream optional.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
For the pasta
  1. 2 large eggs
  2. Half a packet of streaky bacon (smoked or unsmoked)
  3. 160g spaghetti (or any other pasta of your choice)
  4. 1 small onion
  5. 3 cloves of garlic
  6. Dash of white wine
  7. 1/2 block of parmesan grated
  8. Glug of olive oil
  9. Sea salt and cracked black pepper
  10. 50ml of cream (optional)
To serve (optional)
  1. Kerrygold garlic bread
  2. Chilled white wine
You will also need
  1. Kitchen paper for blotting the bacon
To Prepare
  1. Finely chop the onions and the garlic.
  2. Grate the parmesan.
  3. Beat the eggs.
  4. Boil a saucepan of salted water.
  5. Preheat the over to 200 C.
Pasta
  1. Add the pasta to the pot of boiling water. Place the garlic bread in the oven.
  2. Fry the bacon with a drizzle of olive oil until starting to colour (about 5 minutes). Remove the bacon and drain on some kitchen paper.
  3. Add the onions and garlic to the same frying pan. Add a little more olive oil if required. Fry over a medium to high heat until it starts to smell delicious.
  4. Add a good dash of white wine and turn up the heat. Fry for 1 minute then add the bacon. Remove from the heat.
  5. At this stage the pasta should be done. Drain it and add it to the frying pan. Mix well to coat the pasta. Place over a medium heat.
  6. Add the eggs and most of the parmesan , stirring furiously. Add the cream now if you're using it.
  7. Once the egg begins to set, remove from the heat. Add pepper to taste.
To serve
  1. Serve the pasta with garlic bread and the remaining parmesan sprinkled over.
  2. Serve with a glass of chilled white wine if the mood takes you!
What kind of wine?
  1. Generally if you will just be using the wine for cooking it's ok to get a cheap and cheerful bottle. Of course if you prefer to get a more expensive bottle to accompany the dinner and use a dash from it for the cooking, that's OK too!
Not a big fan of white wine?
  1. If you like to use white wine in your cooking, but you feel it's a waste as you wouldn't drink the rest of the bottle, simply freeze leftover wine in an ice-cube tray.
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Mole Mole Chicken

Mole Mole Chicken

Chicken, Main Course | October 18, 2014 | By

Mole sauce is thick, spicy Mexican sauce with chocolate undertones. The rich taste of the dark chocolate, combined with the heat of the dish, make this an impressive and unforgettable meal. This recipe is for a quick mole sauce and the level of heat can be adjusted to taste. Following the recipe exactly will give you a medium spicy dish. 

Mole Mole Chicken
Serves 2
A spicy Mexican sauce with undertones of chocolate.
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
For the dish
  1. Glug of vegetable oil
  2. 2 chicken fillets
  3. 1 onion
  4. 2 cloves of garlic
  5. 1 green chili
  6. 1/2 a lemon or 1 lime
  7. 1 tbsp hot chilli flakes
  8. 1/2 tbsp cayenne pepper
  9. 1/2 tbsp cinnamon
  10. 1/2 tbsp ground cumin
  11. 1/2 tbsp paprika
  12. 120ml chicken stock
  13. 120ml water
  14. Small tin of tomato puree (roughly 150g)
  15. Handful of toasted almond slices
  16. Handful of dark chocolate chips
  17. Salt and pepper to taste
To Serve
  1. Rice
  2. 2 Spring Onions
You will also need
  1. Hand blender
Preparation
  1. Finely chop the onion, garlic, chili and spring onions.
  2. Boil the kettle with enough water for the rice and the stock.
  3. If the almond flakes aren't toasted, toast lightly over a low heat.
  4. Combine the spices in a small bowl.
Mole Sauce
  1. Fry the onions and garlic with the oil over a medium heat for about 3 minutes.
  2. Add the almond flakes and the spices. Stir well to combine and cook for 1 more minute.
  3. Stir in the chili, chicken stock, tomato puree and the chocolate chips.
  4. Turn the heat down to low and allow to simmer for 15 minutes. The sauce should thicken slightly.
  5. Transfer to a small saucepan and add 120ml water. Blend until smooth.
  6. Remove a small amount of the sauce to coat the chicken and put the rest on the hob at a low heat.
Rice
  1. Prepare the rice as per the instructions on the bag. This usually takes 10 - 15 minutes.
Chicken
  1. Butterfly the chicken breasts and cover with the mole sauce.
  2. Fry with a little oil over a medium to high heat for about 4 minutes on each side.
  3. Ensure chicken is cooked thoroughly before serving.
To serve
  1. Add the rice and the chicken to the plates.
  2. Squeeze over the lemon or lime juice.
  3. Add the mole sauce and sprinkle with the spring onions.
Like it hotter?
  1. Add an extra clove of garlic and an extra hot chili to the sauce. Increase the amount of chili flakes and cayenne pepper.
Like it milder?
  1. Don't add a chili to the sauce at all. Use only a 1/4 spoon of chili flakes and cayenne pepper.
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