The wrong carbonara
3 servings
30 minutes
Incorrect carbonara is a bold departure from the classic, giving the Italian dish a new character. In the traditional version, carbonara is made with guanciale and without cream, but here we use chicken mince and a creamy sauce. This makes the taste softer and more accessible, creating a cozy home dish. Bucatini pairs wonderfully with the thick sauce, while parmesan adds depth and a slight saltiness. It's a great option for those wanting to try something new while keeping the spirit of Italian cuisine. Incorrect carbonara is perfect for family dinners, providing a sense of warmth and comfort.
1
Heat vegetable oil in a pan. Add the minced meat and break it into small pieces with a spatula to prevent sticking. Add salt and pepper to taste. Fry until cooked.
- Vegetable oil: 1 tablespoon
- Ground chicken: 350 g
- Salt: to taste
- Ground black pepper: to taste
2
Boil the pasta.
- Bucatini: 150 g
3
At the same time, whip the cream with the yolks, season with salt and pepper, and add parmesan.
- Single cream 10% fat: 200 ml
- Egg yolk: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Grated Parmesan cheese: 100 g
4
Add the pasta to the pan with the minced meat and mix. Pour in the sauce and cook on low heat for 8-10 minutes until thickened.
- Bucatini: 150 g
- Ground chicken: 350 g
- Single cream 10% fat: 200 ml
