Eggs - 3
Cream – 200ml
Bacon - 8 Slices
Chicken - 2 Breasts
Garlic - 4 cloves
Onion - 1
Mushrooms – 200gr
Parmesan – 80gr (More on the table for anyone who wants it)
Spaghetti – 500gr
Pepper - A Pinch
Salt - A Pinch
Sweet Pepper - A Pinch
Olive Oil - A few threads
Start making the spaghetti when the sauté is halfway through, simply a large pan with plenty of hot water, a pinch of salt and a drizzle of olive oil, cook until the pasta is practically cooked, with the sauce and the remaining ingredients. will finish cooking alone.
For the carbonara, start in a large skillet with the chopped onion and a drizzle of olive oil, let it simmer a little and add the garlic.
After about 5 minutes add the mushrooms and let it cook a little longer, season with a little salt.
Finally add the chicken in small cubes seasoned with salt, pepper and sweet pepper, let the chicken get a little color in the pan and cook completely, taste and rectify seasonings.
After adding the chicken, get another frying pan that you will heat over medium/high heat and you will fry the bacon slices in their own fat, place these in the frying pan and season with a pinch of pepper, cook the slices until crispy and Toast, you do this separately because you want the crispy bacon while you eat the carbonara.
Finally it's time to assemble everything, start by beating the eggs well with the cream and leave it aside, remove the spaghetti and drain a little, then put it in a large bowl, add the chicken stew and mix, add the bacon cut into pieces , followed by the cream and egg mixture, mix well, sprinkle with grated Parmesan and it is ready to serve.
Servings: 6・Time: 50 Minutes・Difficulty: Medium・Calories: 2858 kcal・Fats: 162g・Carbohydrates: 183g・Proteins: 169g