The classic Italian spaghetti carbonara recipe is made with bacon. However, this recipe uses the same creamy sauce with eggs but adds a slight twist. Instead of bacon, I have used chicken and added a cup of my favorite vegetable – mushroom! This dish is quite a bit on the heavy side, as it involves a generous amount of cream, cheese and egg yolks for the velvety texture. So make sure you are hungry for this one!
Servings: 2
INGREDIENTS
100 gms boiled spaghetti
250 gms heavy cream
1/2 cup grated Parmesan cheese
2 eggs
1 egg yolk
1 cup chopped mushrooms
100 gms boneless chicken, cut into small pieces
1 tbsp freshly crushed garlic
1 tbsp extra virgin olive oil
Fresh basil leaves, chopped (for garnish)
1 tsp freshly ground pepper powder
Salt to taste
PROCEDURE
- In a skillet, boil the water with some salt in it. Cook the spaghetti for 15 minutes in medium flame.
- While the spaghetti is cooking, prepare the sauce – In a bowl, add two whole eggs, and one egg yolk. Season this with salt and pepper and whisk it.
- To this, add the cream and the cheese and whisk until creamy. Keep it aside.
- In a pan, add olive oil.
- Fry the boneless chicken pieces and cook until tender.
- Add the mushrooms and cook for another five minutes.
- Throw in the crushed garlic and mix everything together for another minute.
- Now add the hot spaghetti into this. Immediately add the creamy sauce and let it cook for a minute or two till everything is mixed well.
- Add more pepper (if required) and garnish with freshly chopped basil leaves.
I remember nor being able to move for a few minutes after a few bites of this moreish delight. If you are a white pasta fan, you should definitely try this fresh chicken spaghetti carbonara recipe at home!
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Slurrp it up fellas!
