Recipe: Penne Carbonara with Chicken, Peas and Mushrooms

Pasta Carbonara was a favourite pasta dish among my friends in the US. It's essentially made out of a base sauce comprising eggs, cream and cheese. Although it sounds heavy, it need not necessarily be, if you get the ratio of the ingredients right and you ensure that the pasta is cooked al dente. You want to make sure here that your ingredients for the sauce are at room temperature. The heat from the pasta and the pan will be enough to cook the eggs in the sauce.

Here is my version of this Italian favourite.

Serves 2-3 (or one hungry boy)

Ingredients:
250 g chicken fillet
Chicken seasoning such as Mc Cormick, or Cajun seasoning
250 g good quality penne pasta
Extra virgin olive oil
1/2 cup frozen peas, thawed
100 g button mushrooms, sliced
1 small brown onion, chopped
1 clove garlic, chopped
2-3 sprigs of thyme
3 eggs at room temperature
1/2 cup whipping cream, at room temperature
3/4 cups freshly grated Parmesan cheese, at room temperature
1 tsp chicken stock granules (optional)
sea salt and pepper to taste
Italian parsley, chopped, to garnish (optional)

Bring a large pot of water to boil. Add a pinch of sea salt.

In a medium sized bowl, beat eggs with cream. Add chicken granules and season with pepper. Add cheese, stir well to incorporate.

Season chicken fillet with chicken seasoning or cajun seasoning. Heat non-stick skillet with about 2 tbsps of olive oil over medium-high heat. When pan is hot, add chicken fillet. Cook on both sides until nicely brown, about 3-5 minutes each side. Lower heat and cook for another 5 minutes, or until chicken is cooked. To test, you may poke a fork through the middle of each fillet. If juices run clear, the chicken is done. Remove to chopping board and leave to cool for a little. Slice into thirds.

When water is boiling, add your pasta and a lug of olive oil. Stir every now and again. Meanwhile, in the same pan used to cook chicken, brown your bacon until crisp. Remove with a slotted spoon, and chop into large chunks. Lower heat slightly and add onions, garlic, thyme and mushroom. Season lightly with salt and pepper. When mushrooms have released their liquid, add your peas and stir well. Turn off heat.

When pasta is cooked, drain well. Working quickly, tip drained pasta into skillet containing your mushroom mixture. Return chicken and bacon to the pan and mix well. Add sauce ingredients, and stir well to coat pasta. Season with additional salt and pepper if required, and garnish with parseley. Serve immediately.