Chicken And Mushroom Carbonara

chrispeters

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I Modified this JAMIE OLIVER Recipe ...i cooked this last night , it was ACE !!!

SERVES 4

ingredients

• sea salt and freshly ground black pepper
• 6 cloves Garlic
• 800g chicken fillet
• 600g Mushrooms
• 500g penne
• 4 large free-range or organic egg yolks
• 100ml double cream
• 2 good handfuls of freshly grated Parmesan cheese
• olive oil
• 12 thick slices of pancetta or smoked streaky bacon, cut into chunky lardoons
• a small bunch of fresh thyme, leaves picked and chopped, flowers reserved (if you can get hold of flowering thyme)



method

When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine or anything really .
Before you start cooking, it’s important to get yourself a very large pan, or use a high-sided roasting tray so you can give the pasta a good toss.Put a large pan of salted water on to boil.
Cut all cloves into TINY pieces
Dice all the chicken. Slice all the mushrooms. Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.
To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly and put to one side.

Heat a very large frying pan (a 35cm one is a good start – every house should have one!), add a good splash of olive oil and fry the pancetta or bacon and HALF the garlic until dark brown and crisp. Add the chicken...mushrooms .. 2 big pinches of black pepper,then the other half of garlic not just to season but to give it a bit of a kick.
Sprinkle in the thyme leaves, give everything a stir, so the chicken become coated with all the lovely bacon-flavoured oil, and cook 5 mins .

It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the chicken, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly.
(No more cooking now, otherwise you’ll scramble the eggs.)Get everyone around the table, ready to eat straight away. While you’re tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce.
Taste quickly for seasoning.
 
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