Recipe: Leftover Carbonara

I've been watching too much of Food Network to know the following:

- bacon fat is good to use in any dish that has sauce

- roux is simply mixing fat and flour

- using store bought chicken stock is ok

So I applied all these to cook Leftover Chicken Carbonara for our dinner last Monday.

In my fridge I had:

- spaghetti

- 1/2 tbsp butter

- 4 slices of bacon; diced

- butter

- 1 boneless, skinless chicken thigh; cut into bite size pieces

- chicken stock

- cream

- zest of lemon

Cook spaghetti noodles according to box directions. Keep a little bit of the starchy water for the cream sauce later.

Melt the butter on a deep frying pan/skillet. Add the bacon and cook until brown (you be the judge of the crispiness). Set aside. Season the chicken and cook until slightly brown. Move chicken to one side of the pan. Add flour to the other side and mix well with butter and bacon fat.

Pour in the chicken stock, then the cream. I wasn't able to watch the amount I put in so just put in equal amounts and then work the consistency you want from there. Add a little bit of lemon zest to the sauce. At this point, you may want to add the herbs you want - I only used parlsey to keep it pretty basic. Add in the starchy water. Adjust taste with salt and pepper.

Mix the noodles with the sauce. Serve on a plate and top with the bacon. Add in parmesan cheese if you wish :)