Chicken, Mushroom + Leek Carbonara

chicken portabella mushroom leek carbonara pasta

It. Is. Friday.
The countdown is over. The week has ended. Our lives... have just begun. 

It's the freakin' weekend yo! Celebrate it with some scrumptiousness!! 

For those of you eeeked out by the traditional "carbonara" (raw eggs do happen to give me nightmares, unless they're buried in a batter of any kind), this particular dish uses a technique I'd like to call the "Mix and Mingle" that allows the raw eggs to pretty much cook while stirred around the pot but stay creamy in the hot, hot pasta. The chicken and mushrooms add meatiness, the bacon (YES!!) flavors the whole dang thang and the leeks add a little crunch and extra pizazz of onions. Don't like mushrooms? Leave 'em! Don't like bacon? You're weird! This has been claimed Tyler's "fave pasta" and he rarely takes sides... he IS the King of Ambiguity after all (his friends know what I'm sayin'). So that says everything. Try it. Eat it. Like it. Share it. Do it again. Do you like the bossiness? I can finally be myself as... well... it's Friday. Enjoy!

Chicken, Mushroom + Leek Carbonara

Prep Time: 5 mins | Cook Time: 40 mins | Serves 4

inspired by How Sweet It Is

Ingredients
  • 1 bone in, skin on chicken breast
  • 2-3 leeks, dark tops removed, chopped and rinsed in a colander
  • 4 slices bacon, sliced 
  • 8 oz. (1 standard package) baby bella mushrooms or any other favorite shroom, quartered
  • 1/2 lb. (1/2 a box usually) whole wheat angel hair or spaghetti pasta
  • 2 eggs 
  • 3/4 cup Parmesan cheese, shredded or grated
The Steps
  1. Roast chicken: Preheat oven to 400. Place chicken breast on a foil-lined baking sheet and drizzle with olive oil. Sprinkle heavily with salt and pepper and roast for 35 minutes exactly. Remove and let cool. When cooled, remove skin and discard. Tear chicken into large shreds and set aside. 

  2. Fry bacon: While chicken is roasting, heat deep sauté pan over medium-low (3-4 on the dial) heat and spray lightly with Pam/cooking spray. Add bacon pieces and cook until crispy, stirring occasionally. If bacon starts to burn, turn down heat and discard too dark pieces. Remove cooked bacon from heat and let dry on paper towel. 

  3. Saute veggies: Add in your leeks and mushrooms to the same pot as the bacon fat (can discard some oil if there's too much left) and turn heat to medium. Toss in your mushroom chunks on top and stir to coat; let cook for about 5-6 minutes.

  4. Boil water: Bring a pot of water to a boil for the pasta. Add in small handful of salt. Once boiling, add in pasta to water and cook according to package minus 1 minute. After pasta has cooked, reserve 1/2 cup pasta water.

  5. Prep sauce: In a small bowl, beat 2 eggs and combine with the cheese. Set aside.

  6. Finish dish: When pasta is finished, add it to the leeks and mushrooms & add in egg/cheese mixture. For about 3 minutes using a wooden spoon, mix pasta in a circular motion to "cook" the eggs. Add in shredded chicken and any pasta water if needed to thin out the consistency. Serve warm with extra cheese if desired. Enjoy!
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!

xoxo
Cay

4 comments:

  1. Courtney11/14/2012

    Bar none, this is my favorite savvy pasta dish! So good!!

    ReplyDelete
  2. Thank you Courtney! Appreciate the love!

    ReplyDelete
  3. Anonymous8/26/2013

    when is the reserved liquid used?

    ReplyDelete
    Replies
    1. Hello,

      Sorry for the confusion! The reserved liquid is used if the egg/cheese mixture is too thick for your liking -- the pasta water is great to thin it out while not taking away from the flavor.

      Thanks for your comment!

      Cayla

      Delete

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