Creamy Spaghetti Carbonara

Quick

with Roasted Truffle Mushrooms and Chicken

10 min

Difficulty: 1/3

Italian

Creamy, simple and oh-so-satisfying, this mushroom pasta is ready in a jiffy and will wow everyone at the dinner table. Ingredients: Chicken breast • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Grade A egg • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Spinach • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Chives • Garlic • Truffle sea salt (sea salt, black summer truffle, flavors).

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Utensils

Large Pot

Large Non-Stick Pan

Whisk

Measuring Cups

Medium Bowl

Colander

Tags

30-min-or-less

Quick

Ingredients

Spaghetti

170 g

Egg

2 unit(s)

Cream

56 mL

Mixed Mushrooms

200 g

Chives

7 g

Garlic, cloves

2 unit(s)

Parmesan Cheese, shredded

0.5 cup

Garlic Spread

2 tbsp

Baby Spinach

56 g

Truffle Sea Salt

1 g

Chicken Breasts

2 unit(s)

Pepper

0.125 tsp

Preparation

Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
Wash and dry all produce.
To the boiling water, add spaghetti. Cook for 12-13 min, until tender but still firm to the bite.
Reserve 1/2 cup (1 cup) pasta water.
Strain spaghetti, then return to the pot, off heat.

Meanwhile, thinly slice mushooms.
Peel, then mince or grate garlic.
Roughly chop spinach.
Thinly slice chives.
To a medium bowl, add eggs and half the Parmesan, then whisk until eggs are frothy.
Add cream and whisk to combine. Set aside.
Pat chicken dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** [Use the same pan to cook mushrooms in step 3.]

Heat the same pan over medium-high.
When hot, add garlic spread then swirl the pan to melt.
Add mushrooms. Cook for 3-4 min, stirring occasionally, until softened.
Add garlic. Cook for 1 min, stirring often, until fragrant. Season with half the truffle sea salt and pepper.

Once spaghetti is tender, return to the pot with and egg yolk mixture, over medium heat.
Cook for 1-2 min. Add another 1/4 cup reserved water and mix vigourously until noodles are coated and sauce has thickened.**
Remove the pot from heat and add spinach and mushrooms. Stir for 1 min, until spinach wilts. Season with remaining truffle sea salt and pepper, to taste.

Divide spaghetti between bowls.
Thinly slice chicken. Top bowls with chicken.
Sprinkle over remaining Parmesan.
Sprinkle over chives.

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** (Use the same pan to cook mushrooms in step 3.)