Origin: Italy

Ingredients:

1. Chicken – 150 grams
2. Prawns – 100 grams
3. Bacon – 3 strips
4. Egg – 2 medium
5. Spaghetti – 80 grams
6. Butter – 1 tablespoon
7. Salt – 2 tablespoon
8. Parmesan Cheese – 1 teaspoon
9. Chilli Flakes – 1/2 teaspoon
10. Dried Oregano – 1/2 teaspoon

Recipe:

1. Bring water to a boil in a saucepan and add the spaghetti and a generous amount of salt.
2. Once the pasta is cooked al dente, drain and retain some of the pasta water.
3. Cut the chicken into strips and devein the prawns before washing thoroughly under running water.
4. Add butter to a frying pan and as it starts to bubble, lay in the bacon strips.
5. Cook the bacon on medium heat till it turns crispy and set them aside.
6. In the same pan, use the fat rendered from the bacon to sauté the chicken and prawns.
7. Once the chicken and prawns are cooked through, dice the bacon and add it back to the pan.
8. Turn down the heat to low and add in the spaghetti and mix it in with the protein.
9. Beat the eggs and add to the pan, stirring continuously to avoid scrambling the egg sauce.
10. Once the egg sauce is thoroughly mixed, turn off the heat and fold in a small dollop of butter.
11. Transfer the contents onto a plate and grate over a generous amount of parmesan cheese.
12. Sprinkle over chilli flakes and dried oregano and serve hot with garlic toast.

Extras:

1. Do not restrain in the amount of salt added while cooking the pasta.
2. Butter can be replaced with little amount of oil for a healthier option.
3. If the pan is too hot while adding the eggs, turn off the heat and use the pasta water to help the sauce bind.
4. Spaghetti can be replaced by other types of pasta, preferably fettuccine, linguine or tagliatelle.