Chicken and Scallop Carbonara

150gram of chicken breast, cubed
50 grams of frozen baby scallops, defrosted (if you're using large scallops, I would suggest you don't waste it on this dish)
1 sundried tomato, chopped
2 cloves of garlic, chopped finely
1 shallot, chopped
a handful of frozen peas
3 cubes of frozen spinach
1 tbsp of olive oil
1/4 cup of milk
3-5 tablespoon pasta water
1 tablespoon of grated parmesan (I used padano, but you can go ahead and use reggiano or romano if you like)
1 large egg
Salt & Pepper to taste

Pasta
1 bundle of fettuccine (about a quarter diameter of a bundle)
1 pot of boiling water, salted well

Method:
1. Cook your pasta in water that in a rolling boil. Make sure you salt the water well, I suggest 1 heaping teaspoon for every liter of water. While your pasta is cooking, you can start cooking your sauce.

2. In a hot pan, heat up your olive oil and toss in your shallot, garlic and sundried tomato. Toss to combine and saute. Once you smell the garlic, put in your chicken pieces and saute until chicken is cooked through. Season with some salt and pepper. Let it sit on the pan to brown the sides a little bit.Give your fettuccine a stir to see how it's doing.

3. Go back to your pan and saute the chicken pieces a bit more, add your baby scallops in and saute the pan again. Add your frozen spinach in and scoop a few tablespoon of your hot pasta water into the pan. Cook until the spinach is wilted and water dissipates from the pan. Check your pasta, it should be almost done. Take 1 strand of fettuccine and test it by eating. It should not taste floury at all. If it's one, scoop the pasta out of the pot and into the pan.

4. Now that your pasta is in the pan, toss the pasta with the other ingredients for a quick saute. Throw in your frozen peas and saute the pan again. Season with some salt and pepper, add pasta water and milk in. Let the pan come to a simmer.

5. Once the pan is heated and starting to simmer, add your parmesan in and crack the egg into the pan. Now, you have to work very quickly - stir the pasta as soon as the egg touches the pan and lift the pan off the heat. The heat in the pan should be enough to cook the egg and milk through into a creamy sauce. If you think it's not quite done, put the pan over the stove again and let it heat a bit more, while stirring vigorously.

Do not over-cook, you don't want a scrambled egg carbonara.

Once the sauce has reached an off white creamy consistency, your pasta carbonara is done. Serve it hot!