Chicken and Bacon CARBonara
Sometimes, you just need a good carbonara.
We are traditionalists when it comes to food. We very much try to recreate the best recipes and amend them where necessary to make them toe the line of comfort with compliance.
So for all of you that believe the carbonara to be a 'cream' based source - prepare to have your mind (and tastebuds!) blown!
Ingredients
Pasta of choice (100g)
Olive oil (1/2 tbsp)
Bacon (2 slices)
Chicken breast (200g, raw)
Mushrooms (100g or one cup)
Parmesan cheese (15g or 1 tbsp)
Eggs (2)
Garlic (1 tbsp, or to taste)
Salt
Pepper
Chili flakes
Green onion
Directions
Bring a pot of water to the boil and add penne. Cook until al-dante, stirring occasionally to avoid the pasta sticking to the pot
In a pan, cook your bacon. Drain most of the grease, leaving a bit left to cook your chicken breast in. Remove cooked chicken from the pan.
Add the olive oil and mushrooms.
Add in the cooked chicken and bacon to your pan once the mushrooms start to soften. Add in your garlic at this point.
In a side bowl, add parmesan cheese to the eggs and beat. Season with black pepper, pink salt and chili flakes to taste.
Drain the pasta and turn the heat on the pan to low.
Add in your serve of pasta and mix through, allowing the penne to be ‘coated’ in the oils and fats from the bacon, chicken, mushrooms and garlic.
Once the pan has had 1 – 2 mins to cool, pour the egg and cheese mixture over the top and stir thoroughly. If your eggs being to scramble, the pan was still too hot! It should melt the cheese through but give add more shine to the pasta.
Top with an extra hit of cracked black pepper, chilli flakes and green onions.
Macros per serving (makes 2 servings): Cals: 472 / Protein: 45g / Carbohydrates: 37g / Fat: 16g