Spaghettis carbonara crémeux aux légumes

Rapido

avec des champignons rôtis aux sel de truffe et poulet

10 min

Difficulté: 1/3

Italienne

Crémeuses, simples et oh combien satisfaisantes, ces pâtes aux champignons sont prêtes en un clin d'œil et épateront tout le monde à table. Ingrédients : Poitrine de poulet • Mélange de champignons (champignons cremini, champignons blancs, pleurotes) • Spaghettis (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Œuf de catégorie A • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Épinards • Tartinade à l'ail (margarine (huile de soya, eau, huiles de palme et de palmiste modifiées, sel, monoglycérides végétaux, lécithine de soya, sorbate de potassium, arôme naturel, acide citrique, rocou et curcuma, palmitate de vitamine A, vitamine D2), ail, oignon en poudre, eau, sel, mono et diglycérides végétaux, maltodextrine, acide citrique, persil, arôme naturel, gomme de xanthane, sorbate de potassium, colorant naturel, vitamine E) (soya) • Ciboulette • Ail • Sel de truffe (sel de mer, truffe noire d'été, arômes).

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Utensils

Grande casserole

Grande poêle antiadhésive

Fouet

Verre doseur

Bol à mélanger, moyen

Passoire

Tags

30-min-or-less

Rapido

Ingrédients

Spaghettis

170 g

Œuf

2 unit(s)

Crème

56 mL

Mélange de champignons

200 g

Ciboulette

7 g

Gousses d'ail

2 unit(s)

Parmesan, râpé grossièrement

0.5 cup

Tartinade à l'ail

2 tbsp

Bébés épinards

56 g

Sel de truffe

1 g

Poitrines de poulet

2 unit(s)

Poivre

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.)