Fettuccine Chicken Carbonara
By: Bari Demers
Published: Wednesday, September 11, 2013 - 2:52pm

Ingredients




1/8 Cup or 25 ml Olive Oil
6 pieces of medium-cut bacon (low sodium preferred)
1 cup  or  250 ml Sliced Mushrooms
1 tsp  or  5 ml Garlic, minced
6 oz  or  170 g raw Chicken breast, cubed
1 cup  or 250 ml of 33% whipping cream ( liquid )
2 cups or 250 ml of Cooked Fettuccine
1/2 cup  (4 oz) or 115 grams of finely chopped chives
1/2 cup (4 oz) or 115 grams of Shredded Asiago Cheese
Salt and White Pepper to taste

Preparation

1 (Method) 2 First Procedure: Cook a small hand-full of fettuccine in salted boiling water until al dente ( to the bite). Remove and strain. Add a touch of olive oil and mix throughout pasta - place to the side. 3 1. Bring out your fave deep dish saute' pan and place on stove top - Medium Heat. 4 2. Add  Olive Oil evenly throughout pan - swirl pan to achieve this. 5 3. Add chopped bacon and saute' to your perfection ( If you tend to cook the bacon longer - turn down the heat to low) 6 3. Add sliced Mushrooms and minced garlic - saute' until the mushrooms are translucent ( cooking term: Sweat) 7 4. Add cubed Chicken evenly and saute' until cooked throughout. 8 5. Add 33 % Whipping Cream liquid - reduce heat to low. 9 6. Add your cooked Fettuccine to your Carbonara sauce. Stir constantly until well corporate ( on the low heat of course) Season to taste! 10 7. When you have reached your preferred thickness that you enjoy - bring to the plate' 11 8. Evenly plate your Fettuccine Carbonara. Sprinkle with Chives and a healthy portion of Shredded Asiago Cheese. 12 bon appetit !

About

Fettuccine Chicken Carbonara has always been one of my most popular dishes during my professional career as a Canadian Chef. Today I'm retired from the hospitality industry.