Chicken Carbonara

Yield-4

Ingredients-

• 400g Fresh Tagliatelle (see recipe)

• 200g Pancetta

• 1 whole chicken (smoked)

• 200g Oyster Mushrooms or Local fresh mushrooms (optional)

• 2 large chopped onions

• 3 eggs

• Fresh Basil leaves

• Fresh parsley

• 1 bunch spring onions

• 250ml Chicken Stock

• 50g Parmesan cheese

Method-

• Firstly cook the pasta in plenty of boiling salted water, once A la dente, strain and chill slightly with running cold water. When cold add a little oil to stop the pasta sticking together.

• Chopped the Pancetta into Lardons , and mince the garlic and dice the onion, cook them together with a little oil and butter until soft, and the bacon starts to colour just slightly.

• Separate the eggs, mix the yolks only and set aside, save the whites for meringue.

• Chop the spring onion and save for garnish.

• Fry the mushrooms until coloured.

• To serve, warm the pasta in a pan, add the cooked ingredients, garlic mixture, mushrooms chopped fresh parsley, pour in the egg mixture and a little of the pasta cooking water heat slowly, when the egg mixture coats the pasta nicely, should be quite stable, turn off the heat, then add a little chicken stock to add extra flavour and simply to make the sauce base a bit thinner if preferred.

• Serve with parmesan and crispy fried mushrooms scattered almost like croutons and spring onion.

HAPPY COOKING!!!