Linguine with Creamy Chicken Carbonara

cook 10 mins
  • 500 g (1 lb) fresh linguine pasta
  • 2 ready-cooked chicken breasts, torn into strips
  • 1 egg, lightly beaten
  • 4 tablespoons crème fraîche
  • finely grated rind of 1/2 lemon, plus 1 tablespoon juice
  • 25 g (1 oz) Parmesan cheese, grated
  • salt and pepper
  • handful of chopped chives, to garnish
  • Cook the linguine in a large saucepan of lightly salted boiling water according to the pack instructions. Drain, reserving a little of the cooking water, and return the pasta to the pan.
  • Add the chicken to the pan with the egg, crème fraîche, lemon rind and juice and half the Parmesan.
  • Season to taste and stir together, adding a little of the cooking water to loosen if necessary. Divide between bowls and sprinkle with the remaining Parmesan and the chives. Serve immediately.
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