Chicken Carbonara

Method/Steps

1. Rinse chicken and pat dry. Cut into 1/2-inch chunks.

2. In a large frying pan, combine onion, fennel seed and 1 cup broth. Boil on high heat, uncovered, until liquid evaporates; stir occasionally. When browned bits accumulate in pan, add water, 2 tablespoons at a time to release them; cook until mixture begins to brown again. Repeat deglazing step until onions are a pale golden brown colour. Add 2 tablespoons more water and chicken; stir often until drippings begin to brown. Deglaze with 2 tablespoons water.

3. When pan is dry, add 3/4 cup broth and bring to a boil. Add parsley and keep warm. Meanwhile, pour 3 to 4 litres water into a large pot; bring to a boil over high heat.

4. Whisk the whole egg and egg whites to blend well. When water boils, add pasta and cook, uncovered, until tender to the bite, 8 to 10 minutes. Drain and immediately pour into pan with chicken; pour eggs onto hot pasta and lift with 2 forks to mix well. Add 1 cup of the cheese. pour onto a platter and continue to mix until most of the broth is absorbed. Pass the pepper.