- 300 g spaghetti or other pasta, according to taste
- 2 cloves of garlic
- 1 medium broccoli head
- 3 spring onions
- 150 g mixed mushrooms
- 250 g chicken
- 50 ml white wine
- A little oil for frying
- 150 g Taverna Finest goat’s milk cheese
- 3 eggs
- 50 g chopped parsley + a little extra for the top
- 50 ml milk
- Salt and pepper
Goat’s cheese carbonara
A genuine classic with a twist! This carbonara with goat’s cheese, vegetables and chicken is sure to bring joy to the dinner table!
This recipe has been developed by Laura and Christine, who blog as twinfood.
Cook the pasta according to the instructions on the packet.
Chop the garlic finely and cut the broccoli head into bouquets.
Heat a little oil in a large frying pan and fry the garlic and broccoli.
Coarsely chop the spring onions and the mushrooms and then add these to the pan.
Allow the vegetables to fry until golden, for about 10 minutes.
Take the vegetables out of the pan, cut the chicken into smaller pieces and fry in a little oil with salt and pepper.
Add the vegetables to the fried chicken together with the white wine and leave to simmer for 2 minutes.
In a bowl, mix together the goat’s cheese, eggs, chopped parsley and milk with a little salt and pepper.
Add the cooked pasta to the pan and stir together.
Remove the pan from the heat and then add the egg mixture, which must be turned quickly in the vegetables so that the goat’s cheese melts.
Garnish with chopped parsley on top before serving.