Saturday, October 20, 2012

Chicken Fettuccine Carbonara

Recipe By: Pippa
Serving Size: 4

Great recipe from Donna Hay, though the chicken and mushrooms are our family's own addition.

400 grams Fettuccine
200 grams chicken breast, cut into thin strips
6 rashers bacon, cut into thin strips
3 green onions, sliced
10 button mushrooms, thickly sliced
4 egg yolks*
1/2 cup cream
1/2 cup parmesan
sea salt and cracked pepper
2 tbl chopped flat leaf parsley

1. Cook the pasta until al dente. Keep warm. Must be kept warm as the heat from the pasta will cook the egg in the sauce.

2. While the pasta is cooking, heat a frying pan over medium heat. Cook the chicken, bacon, mushrooms and green onions for 3-4 minutes until bacon is crisp and golden.

3. Place egg yolks, cream, parmesan, salt and pepper in bowl and whisk well to combine.

4. Toss the egg mixture through the hot pasta, coating well, then toss with bacon mixture and parsley and serve immediately.

It pays to reserve a little pasta water, as this sauce can tend to be a bit thick. If needed, add just a couple of tablespoons at a time to the "sauced" pasta before adding the bacon mix until you get a consistency you like.

*Save your egg whites! Crack into a small takeaway container or zip-lick bag. Label with the number of egg whites and pop in the freezer. Next time you need egg whites, just defrost and away you go!

{WORKING MUM TIMESAVER TIP}: You can purchase your chicken, bacon and mushrooms already sliced. This will save a few precious minutes of prep time.  


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