Healthy Chicken and Bacon Carbonara

Directions

• In a large bowl, add the quark, egg, egg yolk and parmesan and whisk until smooth. Set aside for later
• Bring a large pan of salted water to the boil
• Add a few sprays of the frying oil to a large pan on medium heat and add the diced bacon. Fry for a few seconds until it starts to turn and releases some of the flavour into the pan.
• Add the chicken and fry for a few minutes until it has coloured all over, then add the mushrooms and fry for a couple more minutes.
• At this point, add the spaghetti to the salted water and cook as per the packet directions. You want the spaghetti to be al dente because you’ll be cooking it a bit longer anyway. This can be cooking while you’re doing everything else.
• Now add the onion and garlic and keep frying for a further 10 – 15 minutes or so until the chicken is now cooked through.
• Add the oregano, quark based sauce you made earlier and black pepper and reduce the heat. Stir everything through so it’s nicely coated and also add the wine if you’re using it. Simmer for around 5 minutes or so.
• If the sauce seems a little thick, ladle some of the pasta water in (1 at a time and stir) and cook for a few minutes until you have the consistency of double cream.
• Once the pasta is cooked, using a pasta spoon or tongs lift it all out of the water and straight into the pasta sauce. Add all of the spaghetti and then mix together to coat everything. If the sauce is too thick, again use some of the pasta water to loosen it, but be sure not to use too much at once and keep stirring it all together over a low heat.
• Once all fully combined, serve in bowls with some fresh grated parmesan and basil if you like.