Chicken, Pancetta and Mushroom Carbonara

cook 20 mins
  • 250 g (8 oz) linguine
  • 2 tablespoons olive oil
  • 300 g (10 oz) skinless chicken breast fillets, cut into chunks
  • 125 g (4 oz) chestnut mushrooms, quartered
  • 125 g (4 oz) pancetta, cut into small pieces
  • 2 egg yolks
  • 300 ml (1/2 pint) double cream
  • 50 g (2 oz) grated Parmesan cheese
  • salt and pepper
  • Cook the linguine in a large saucepan of lightly salted boiling water for 8–10 minutes, or until just tender. Drain well, then return to the pan.
  • Meanwhile, heat the oil in a frying pan, add the chicken, mushrooms and pancetta and cook over a high heat for 5–7 minutes until golden and cooked through.
  • Mix together the egg yolks, cream and Parmesan in a bowl until smooth and season well.
  • Add the cooked chicken mixture to the drained linguine, then gently pour the cream mixture over the pasta and, using 2 wooden spoons, toss over a very low heat until hot and thickened, taking care not to overcook.
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