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Updated: Jan 8, 2021

Today we have a very gloomy and cloudy day here. Wanted to eat something warm comfy food. In this Corona time, we are trying not to go to any restaurant, so made this Italian dish by adding my choice of spices. Also controlled the amount of Cheese and Cream to make it not too heavier but healthier for us.

Prep time: 15 mins

Cook time: 30 mins

Servings: 2


1/2 cup sliced pork belly

1 clove of minced garlic

1/2 cups whipping cream

1/4 cup grated Monterey jack cheese

1/4 cup grated cumin Gouda Cheese

2 large egg yolks

2 tablespoon chopped fresh Italian parsley leaves

350 gm spaghetti

1 cups coarsely shredded boiled or roasted chicken

2 tablespoon chopped roasted walnuts

1/2 teaspoon finely grated lemon zest

1/2 teaspoon Chilli flakes

1 teaspoon Jalapeño paper

1 tablespoon Bacon bits

Salt and pepper according to taste

2 cups Satake Mushroom


In a pan add water and salt then boil the spaghetti and cook until it is just tender then drain and keep aside.

In a frying pan add the pork belly and garlic and sauté until it is brown and crispy.

Add Mushroom, Jalapeño pepper, Chilli Flakes, and sauté for few mins.

In a bowl add together cream, cheese, egg yolks, and blend.

Add the chicken to the pan with the pork belly and mushroom and combine. Then, add the boiled spaghetti and the cream mixture and toss until the chicken mushroom and the spaghetti coat nicely with the sauce. Add salt and pepper according to taste and then add Parsley. Transfer the pasta to a large wide serving bowl.

Sprinkle the walnuts, lemon zest, zest, parsley, and more cheese, and serve warm.


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