200 g (7 oz) spaghetti
olive oil, for tossing
1 chicken thigh, bones removed
1 tbsp double cream
3 egg yolks
2 tbsp parmesan, plus extra to garnish
salt and freshly ground black pepper, to taste
1/2 tomato, de-seeded, finely diced
olive oil, for tossing
1 chicken thigh, bones removed
1 tbsp double cream
3 egg yolks
2 tbsp parmesan, plus extra to garnish
salt and freshly ground black pepper, to taste
1/2 tomato, de-seeded, finely diced
method
1. Heat a large pan with hot water, and cook the spaghetti, as per packet instructions. When cooked, drain and toss with a little olive oil, to prevent sticking.
2. Heat a small non-stick frying pan, and add the chicken thigh, skin-side down, with no oil. Cook for 8-10 minutes, turn over and cook for a further five minutes, or until the chicken has cooked through. Slice into small pieces.
3. In a large mixing bowl, place the cream, egg yolks and parmesan. Season to taste.
4. Add the prepared spaghetti, and then place on a large serving plate, or bowl.
5. Garnish with the diced tomato, the cooked chicken thigh and a grating of extra parmesan.
2. Heat a small non-stick frying pan, and add the chicken thigh, skin-side down, with no oil. Cook for 8-10 minutes, turn over and cook for a further five minutes, or until the chicken has cooked through. Slice into small pieces.
3. In a large mixing bowl, place the cream, egg yolks and parmesan. Season to taste.
4. Add the prepared spaghetti, and then place on a large serving plate, or bowl.
5. Garnish with the diced tomato, the cooked chicken thigh and a grating of extra parmesan.
serving amount
serves 2
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