CHICKEN, BACON AND MUSHROOM CARBONARA RECIPE
Learn how to make this creamy chicken pasta carbonara with our easy video recipe - the kids will love it too! This recipe puts a twist on the classic carbonara with chicken and mushrooms.
Provided by GoodtoKnow
Categories Dinner, Lunch
Time 25m
Yield Serves: 4
Number Of Ingredients 10
Steps:
- Heat a large frying pan, or wok, add 1tsp of the oil and the bacon and fry until it starts to brown. Add the chopped mushrooms and cook for about 5 mins until they are browned. Tip these into a bowl and reheat the pan with the rest of the oil. Add the chicken and fry until just coloured.
- Pour the wine into the pan, let it sizzle for a couple of minutes, and then add the crème fraîche. Bring to a gentle simmer for 8 mins, put the bacon and mushroom mixture back in and reheat for a couple of mins.
- Meanwhile, cook and drain the pasta according to directions on the pack.
- Take the bacon and mushroom mixture off the heat, cool for 1 min and then beat the egg yolks, one at a time, into the sauce to thicken it. Season.
- Add the hot pasta to the pan, or wok, and mix in well with seasoning and chopped parsley. (Not suitable for freezing).
Nutrition Facts : @context https, Calories 675 Kcal, Fat 33 g, SaturatedFat 17 g
MUSHROOM CARBONARA
No one will miss the meat with this play on the classic roman dish Pasta Carbonara. The mushrooms give the pasta plenty of savory flavor and their crisp texture mimics the pancetta usually found in this dish. With only 15 minutes of cook time, this recipe is sure to become a weeknight staple in your home--especially on Meatless Mondays.
Provided by Gabriela Rodiles
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Heat the butter and olive oil in a large skillet over medium-high heat until the butter is melted and just starting to brown, about 1 minute. Add the mushrooms and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until golden and crispy, about 10 minutes.
- Meanwhile, cook the pasta according to package directions.
- Combine the eggs, 1 cup of the Parmesan and several grinds of black pepper in a large bowl and whisk until well combined.
- Once the pasta is cooked, drain, reserving 1 cup pasta water. Add the pasta to the bowl and toss with tongs to coat. Add the mushrooms, half the pasta water and the remaining cheese, thinning with more water as needed so that the pasta is well coated.
MUSHROOM PASTA CARBONARA
I absolutely love this creamy and cheesy mushroom carbonara. I serve it with a side salad and rolls to make a complete meal. -Cindi Bauer, Marshfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook mostaccioli according to package directions. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan., Add the cream, butter, parsley, garlic, pepper sauce and salt to skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions.
Nutrition Facts : Calories 511 calories, Fat 33g fat (18g saturated fat), Cholesterol 78mg cholesterol, Sodium 525mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
10-MINUTE MUSHROOM CARBONARA
This is a quick and easy upgrade to weeknight spaghetti dinner. I tend to make this low sodium, but you may want to add salt in the pasta water and while the mushrooms are cooking.
Provided by Ryan Schroeder
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 17m
Yield 6
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, place mushrooms in a dry skillet over medium heat. Cook until they begin to brown and release moisture, 3 to 5 minutes. Add oil and garlic. Fry until softened, about 3 minutes more.
- Beat eggs together in a bowl. Add 1/2 the Parmesan cheese. Mix well and stir into cooked mushroom mixture.
- Serve the pasta topped with mushroom sauce and remaining Parmesan cheese.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 57.8 g, Cholesterol 98.9 mg, Fat 7.9 g, Fiber 2.8 g, Protein 16.7 g, SaturatedFat 2.5 g, Sodium 143.5 mg, Sugar 2.9 g
CHICKEN AND MUSHROOM CARBONARA
Bring home a taste of Italy today with our Chicken and Mushroom Carbonara recipe. Chicken and Mushroom Carbonara is surprisingly simple to prepare.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
- Mix Neufchatel, milk and seasonings until blended. Add mushrooms to reserved bacon drippings in skillet; cook and stir 5 min. or until mushrooms are tender and most the liquid is cooked off. Add chicken; cook and stir 5 min. or until no longer pink. Stir in peas; cook 1 min. Add Neufchatel mixture; cook and stir 3 min. or until chicken is done and sauce is heated through.
- Drain spaghetti, reserving 1/4 cup cooking water. Return spaghetti to pan. Add chicken mixture and bacon; mix lightly. Add reserved pasta cooking water, 1 Tbsp. at a time, until sauce is of desired consistency. Top with Parmesan.
Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 340 mg, Carbohydrate 37 g, Fiber 3 g, Sugar 4 g, Protein 26 g
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