Chicken Carbonara Fettuccine

One of my favourite pasta dishes is Fettuccine Chicken Carbonara that can be made using practically any kind of pasta you have available. If I don’t have fettuccine available, I use the next best pasta in my pantry.

Today so happen to be spaghetti.

Here’s the recipe :
Ingredients:

2 raw chicken breast cut into cubes (Tip: Cut slightly frozen – easier and unformed pieces)
6 pieces of raw bacon
2 cups sliced Fresh Mushrooms
2 tablespoons of fresh minced garlic (Tip: Try to always use fresh garlic and not the already process garlic in a jar. The fresher the better quality.)
1/2 cup of cut Green onions
4 tablespoons of Olive Oil
1 – 33 % whipping cream ( 1/2 Litre liquid)

YEILD : 4 guests

Optional: Buy a nice loaf of fresh French Bread

METHOD :

Get all your ingredients ready cut and portioned – as shown in my photo.
Next – Place your pot with water on the stove for cooking fettuccine. Get that going.
Take out your deep Brasier sauté pan, placing on the top burner on medium heat. Add Olive Oil.
Once heated, begin by adding the cut bacon and mushrooms at the same time – sauté for 5 minutes. (Tip: Add the mushrooms will prevent the bacon from sticking to pan.)
Now add your raw chicken cubes and minced garlic, cook until done. Keep mixing.
Add fresh green onions, mix evenly throughout.
Now add 33% whipping cream. It’s important to keep stirring, you may turn down your heat to low.
Your water should be ready to add your pasta of choice. Cook Pasta until el dente – to the bite. ( TIP : Add 1/4 of pasta water to your sauté pan before you drain your pasta. This procedure is a typical method used by all chefs )
Now – Drain pasta and add to your sauté pan with the creamy chicken and ingredients. Mix throughout.
Add some fresh Parmesan – take off stove and serve to your guests. Add more fresh grated Parmesan to your guests plate.

Voila – Bon Appetite! A great dish to impress your guests and it’s quick and easy to prepare.

Thank you for checking out my recipes and don’t forget to join me on INSTAGRAM . I also appreciate your support in buying my published cookbook, Canadian Recipes of the Great White North.

Cheers! Chef Bari