Spaghetti Alla Carbonara
|Smoked turkey rashers||5 Ounce (150 Gram)|
|Oil||2 Cup (32 tbs) (For Frying)|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Chicken stock||1⁄4 Pint (150 Milliliter)|
|Dry white wine||1⁄4 Pint (150 Milliliter)|
|Low fat cream cheese||7 Ounce (200 Gram)|
|Spaghetti||1 Pound (450 Gram,)|
|Parsley||30 Milliliter, chopped (2 Tablespoon)|
|Parmesan cheese shavings||1 Tablespoon|
1. Cut the turkey rashers into 1 cm / 1/2 in strips. Fry quickly in a non-stick pan for 2-3 minutes. Add the onion, garlic and stock to the pan. Bring to the boil, cover and simmer for about 5 minutes until tender.
2. Add the wine and boil rapidly until reduced by half. Whisk in the cream cheese and season to taste.
3. Meanwhile, cook the spaghetti in a large pan of boiling, salted water for 10-12 minutes until al dente. Drain thoroughly.
4. Return the spaghetti to the pan with the sauce and parsley, toss well and serve immediately with a few thin shavings of Parmesan cheese.