Social-Feeds-Cookbook-2016

ChilLI CarbonARa
By @girleatsmelbourne
Cooking difficulty: easy
15 minutes
Serves 2
Maker’s note
“Foolproof, quick and easy dish with lots of flavours to impress your dinner guest
(especially with the poached egg on top) or to make with your kids for a little kitchen
bonding. I love chilli because it balances out the creamy taste from the cheese and egg
yolk, so I used it generously in this version, but feel free to adjust it to your liking.”
Ingredients
Method
“With Melbourne’s constant evolving
food culture, this is something I
came up with using ingredients that
can be found in most kitchens (eggs,
pasta, cream, etc) and one of the
most popular brunch elements – the
poached egg, that can be found in most
cafes. This recipe is perfect for a dinner
meal to impress the unexpected
guest or a relaxed night in because of
Melbourne’s unpredictable weather.”
200g spaghetti
1 tbs olive oil
150g bacon or flat pancetta,
sliced as pleased
2 garlic cloves, finely chopped
1 small chilli, finely chopped
¼ onion, diced
1 egg, plus 2 for poaching
75ml thickened cream
½ cup parmesan, plus extra to serve
Fresh parsley leaves, finely chopped
Cook pasta as instructed on the package.
Mix 1 egg with cream and parmesan in a bowl, season with a small pinch of salt.
Heat oil in a fry pan over medium heat. Cook bacon or pancetta for 2 minutes, stir
regularly until they start to crisp. Add onion, wait until it is slightly golden.
Add garlic and chilli, cook for another 30 seconds. Stir until the onion, bacon and
garlic are all crisp and set aside. Reduce the fry pan to low heat. If you want a stronger
flavour, increase the amount of chopped chilli.
Fill a smaller pot with water (about 8cm deep) over medium heat. Add 1 teaspoon of
white vinegar if the egg is not freshly purchased. Crack two eggs in separate bowls.
When the water starts to boil, turn the heat to low so it simmers and start stirring using
the wooden spoon to create a whirpool, slowly pour the eggs in, one at a time. Cook for
2 to 3 minutes for a soft yolk or 3 to 4 minutes for a firm yolk, depending on how you like
your eggs. Using a slotted spoon, gently remove the egg from the water and set aside.
Drain pasta and return to pan, toss for a few minutes. Add the egg, cream and
parmesan mixture. Toss and combine to form a creamy sauce. Season to your taste
with salt and pepper if you would like more heat.
Serve immediately with the poached egg on top. Garnish with extra parsley,
parmesan and finely chopped chilli.
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