Baby Chicken & Pea Carbonara
Egg is the secret to making this baby carbonara deliciously creamy. This recipe is also perfect for introducing texture with baby pasta shapes, perfect for little hands.
Ingredients
50g small pasta shapes
25g peas
2 tablespoon full fat milk
1 medium British Lion egg yolk
15g Parmesan cheese, grated
25g cooked chicken, diced
15g ripe avocado, diced
25g peas
2 tablespoon full fat milk
1 medium British Lion egg yolk
15g Parmesan cheese, grated
25g cooked chicken, diced
15g ripe avocado, diced
Method
- Cook the pasta in boiling water according to the packet instructions.
- Add the peas 3 minutes before the end of the cooking time.
- Mix the milk, raw yolk and cheese together in a small bowl.
- Drain the pasta and peas and tip back into the saucepan.
- Quickly add the egg mixture and stir over a low heat for a few seconds until the sauce has thickened and is coating the pasta.
- Add the chicken and avocado and serve at once.
