Moonlight Spaghetti

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I had forgotten that my mum had asked me to get my own dinner today so when I came home, there wasn’t any food waiting for me 🙁 Fastest thing to whip up then was…spaghetti!  I thought of this healthy alternative to a carbonara as I wanted that creaminess but minus the cholesterol.  So…ingredients (serves 1 or 2 not-so-hungry ladies):

4 cloves of garlic, minced
1 egg, separated
4 prawns (or half a chicken thigh/ squid/ whatever is in your freezer)
1 cup of milk (I used skimmed)
6 cherry tomatoes, halved
1/3 head of broccoli (or asparagus/ cauliflower)
Spaghetti (depends on how much you want to eat)
1 slice of cheese (I used Edam but you can use cheddar or 1 tbsp of cream cheese)
1 tsp shisho powder (optional)
pinch of salt & pepper

  1. Boil water with salt and oil to cook spaghetti
  2. While spaghetti is cooking, heat oil in a pan and fry garlic
  3. Once garlic turns light brown, toss in broccoli
  4. After stir-frying for about half a minute, pour in milk
  5. Squeeze the cherry tomato halves before putting them in the now simmering milk
  6. Add in prawns
  7. Once prawns turn pink, add in salt and pepper to taste
  8. By this time, the spaghetti should be done (please follow instructions on the packet. If less time is required, please drain off the water first before going back to the pan). Add the drained spaghetti into the pan
  9. Roughly tear the cheese into the mixture and toss
  10. Once all the cheese has melted into the mixture, pour in the egg white and toss rapidly
  11. Plate everything and make a small indent in the middle. Place the egg yolk in that small ‘well’.
  12. Sprinkle the shisho powder and then serve

 You need to break the yolk while the dish is still hot and then mix everything well.  It’s not very creamy (unless you add in a lot of cheese) but it’s definitely delish! Try it!

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