Spaghetti Carbonara with Poached Egg
What You Will Need
Ingredients
- Spaghetti 200 g
- Bacon 75 g
- Onions 50 g
- White mushrooms 3-4 pcs[sliced]
- Shredded mozzarella cheese 20 g
- Fresh cream 100 mL
- Dash of salt
- Egg 1 pc,
- Dash of Lee Kum Kee White Vinegar
- Olive oil 2 Tbsp.
- Minced coriander as desired
Seasoning
- Lee Kum Kee Concentrated Chicken Broth 1 tsp.
Made with
Lee Kum Kee products
How to make it
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Boil water and add 1 Tbsp. of olive oil and a dash of salt. Add the spaghetti and cook according to the package instructions until soft. Drain the spaghetti and set aside on a plate.
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Heat 1 Tbsp. of olive oil. Stir fry the bacon until golden brown. Add the onions and white mushrooms and stir fry until soft. Turn to low heat and add the fresh cream.
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When the cream thickens, add the spaghetti and Lee Kum Kee Concentrated Chicken Bouillon. Add the shredded mozzarella cheese and cook until fully melted.
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Boil a pot of water over medium heat. Add white vinegar and salt and stir well. Add the egg in slowly and try to ensure that it stays in the middle of the pot. Remove the egg after around 2 minutes.
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Put the spaghetti on a plate and put the egg on top. Sprinkle with coriander and serve.
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