Now that we've discovered the wonders of 'white bacon' or 'bicken' or 'chacon' (ha ha ha) we're starting to enjoy old favs... that just HAVE to have that salty-bacon flavour. This is one I never thought I'd see again. Bacon, even if you can get it without the nitrites and whatever other nasties they'll add... is still naturally very high in amines. And if you're sensitive to amines then that's a problem.
The 'white bacon' that we use must surely have increased in amines since it is actually cooked twice (poached and then sliced and fried) but (and I am making an educated guess here) not to the same level at bacon. Another benefit is the lack of sodium. The chicken is brined, but the sodium absorbed is nowhere near that found in standard commercial bacon. (Yes, I did calculations.)
I have adapted this recipe from Taste.com.au (I love that site).
- 4 Eggs
- 1 tsp Salt (or to taste)
- 1/2 cup thickened Cream
- 100-200 grams 'white bacon'
- 3 cloves Garlic, crushed
- Oil and butter, for frying
- Fettucine (or other pasta) cooked to packet instructions
- Put Fettucine on to cook in large saucepan
- Whisk together eggs, cream and salt and set aside
- In hot fry pan, heat oil and butter and then cook garlic and 'white bacon'
- Drain Fettucine, return to hot saucepan, quickly pour over with egg mixture and give a good stir up so it's all well coated
- Add 'white bacon' and serve immediately