Chick­en Car­bonara with Aspara­gus and Broccoli

Sauteed Chick­en Car­bonara with Aspara­gus and Broccoli

(serves four)

1 cup/240 ml light/single cream

1/2 cup/120 ml half-fat creme fraiche

1 egg yolk

lots of fresh black pepper

enough spaghet­ti for 4 — per­haps 1/2 lb

1 head broc­coli, cut into florets

dozen or so spears asparagus

1 tbsp olive oil

the meat of a chicken

sprin­kling of Fox Point Sea­son­ing or oth­er savoury blend

1 cup grat­ed Pecori­no or Parme­san cheese

Mix the creams, egg and pep­per.  Steam the broc­coli and aspara­gus and place in a large serv­ing bowl, big enough for the whole dish.  Boil the spaghet­ti and add about 1/4 of the pas­ta cook­ing liq­uid to the cream sauce.  Mix thoroughly.

Sea­son the chick­en and saute it in the olive oil until thor­ough­ly but not over­cooked.  Add the cooked, drained pas­ta, the steamed veg­eta­bles and the sauce and toss thor­ough­ly, over a TINY heat if you think it needs it.  Do not real­ly cook the sauce or the egg will scramble.

Serve with plen­ty of cheese to sprin­kle on top.  The cheese is real­ly nec­es­sary for that salty, savoury kick, as the dish itself is very sim­ple.  Gorgeous.