Healthier carbonara

• porsi: 4

Bahan-bahan

2 chicken breasts, sliced into long strips Salt and pepper 2 tbsp olive oil 340g tagliatelle 200g frozen peas 1 bunch of asparagus, trimmed and cut into 2-inch pieces 250g mushrooms 3 garlic doves, chopped 80ml dry white wine 150ml cream 1 egg 70g Pamiesan cheese, grated A handful of basil, chopped Small handful of toasted pine nuts (optional)

Petunjuk

1 Season the chicken breasts with salt and pepper. Heat the olive oil in a frying pan over a medium-high heat and brown the chicken on al sides until cooked through. Remove from the heat and set aside.

2 Bring a pot of salted water to the boil and cook the pasta according to the packet directions. When it's almost cooked, add the peas to the boiling water for the last 90 seconds. Drain the pasta and peas, reserving a little pasta water for later.

3 While the pasta is cooking, add a couple more tablespoons of oil to the pan used to cook the chicken and add the asparagus, mushrooms and

garlic. Cook for a minute, season well and then pour in the wine. Reduce down for another minute and then take the pan off the heat.

4 In a small bowl, whisk together the cream with the egg and some salt and pepper. Add the egg mixture to the warm (not hot) pan along with the

pasta and peas, half of the Parmesan and half of the basil. If the sauce is too thick, add a bit of the reserved pasta water. Stir through the chicken and divide between serving plates. Garnish with the rest of the Parmesan, basil and pine nuts, if using.