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A9f5ae88 503f 4db8 9c3f 2a6fade7ac9a  2016 04 11 18 08 55
Brunette_Baker
Brunette_Baker

Chicken, Mushroom + Spinach Spaghetti Carbonara.

16 ounces spaghetti
1 tablespoon EVOO
1 pound boneless skinless chicken breasts
Roughly one cup of chopped pancetta or bacon
1 clove garlic
1 fresh tomato, finely diced
2 cups frozen spinach
1 cup chopped mushrooms
3 egg yolks, slightly beaten
1/2 cup heavy cream
1/2 cup freshly grated Parmesan
Salt and pepper to taste

Cook spaghetti according to package directions until al dente. Drain and reserve 1 cup pasta water.

In a large skillet over medium-high heat, season chicken with salt and pepper and cook until cooked through. Remove and cut into strips. Add in mushrooms and cook until tender. Set aside.

In clean skillet, cook pancetta or bacon until crispy. Transfer to a paper towel-lined dish to drain excess fat. Reserve fat in pan.

In frying pan used to cook bacon or pancetta, add garlic, spinach, chopped tomato, and season with salt and pepper. Add heavy cream, Parmesan, egg yolks, and 1/2 cup pasta water and let simmer. Add spaghetti and toss until fully coated. Add remaining pasta water as needed.

Add chicken, bacon, and mushrooms back into skillet and toss. Garnish with fresh cracked pepper and more grated Parmesan.