Kitchen appliances and utensils
- a set of kitchen cups or bowls;
- cutting board;
- knife;
- tablespoon;
- colander;
- kitchen scales;
- spatula;
- skimmer;
- ladle;
- pan;
- pan;
- brazier;
- hob;
- serving dish or portioned plates.
Ingredients
- Pasta - 400-500 g
- Mushrooms (champignons) - 200 g
- Hard cheese (Parmesan) - 70-100 g
- Cream, 18-22% fat - 150 ml
- Chicken meat (fillet) - 400-500 g
- Smoked bacon - 100 g
- Tomatoes - 2 pcs.
- Onion - 1 head
- Garlic - 2-3 cloves
- Vegetable oil (olive) - 1-2 tbsp. l
- Wheat flour (optional component) - 1-1.5 tbsp. l
- Spinach - 50-70 g
- Basil leaves to taste
- Drinking water - 1.5-2 L
- Salt, pepper - a pinch
Step cooking
We prepare the components of the dish
- Boil about 2 liters of water in a large saucepan and boil the pasta until cooked.
- Fold the finished pasta into a colander so that the water in which they are boiled is completely glass.
- Cut 400-500 g of chicken breast into small cubes, simultaneously freeing from veins and cartilage.
- Chop the small onion into small cubes.
- Finely chop 2-3 cloves of garlic and combine with chopped onion in a separate cup.
- Chop the mushrooms in pieces, if the mushrooms are small, cut into 4 parts.
- Dissolve 100 g of smoked bacon in thin slices.
- Fry slices of bacon on both sides in a well-heated pan until golden brown and put on paper napkins to free from excess fat.
- Cut slices of fried bacon into thin strips.
- Boil water in a small bucket and put 2 ripe tomatoes in boiling water.
- 2 minutes after scalding in boiling water, transfer the tomatoes into a bowl with cold water, remove the skin from them and cut into small cubes.
Did you know?You can get rid of the need to boil tomatoes in boiling water, simply by putting them in the microwave for a couple of minutes and setting the maximum mode.
Putting carbonara paste
- Preheat 1-2 tbsp in a brazier l vegetable oil. For an Italian dish, it is better to take olive oil.
- Sauté the mixture of onion and garlic in hot oil.
- When the onions and garlic are slightly fried, put the chicken pieces in the roasting pan and mix.
- When the chicken meat starts to whiten, start the straw from the bacon, cut the mushrooms into pieces, mix and cover for 3-5 minutes.
- To thicken, run into the cooking paste no more than 1.5 tbsp. l wheat flour, if vegetables have secreted a large amount of juice, and continue to fry for a couple more minutes.
- When the mass in the roasting pan thickens well, pour 150 ml of cream into it in small portions, constantly stirring the sauce.
- When the sauce boils again, run 2-3 handfuls (50-70 g) of spinach leaves in a roasting pan.
- When the spinach goes limp, add a pinch of salt and pepper.
- Immediately after this, start the tomatoes, cut into pieces, and chopped basil leaves.
- Let the sauce boil for about a minute and add 70-100 g of grated hard cheese (it is better to take parmesan).
- Put boiled pasta in a boiling sauce over medium heat and mix.
- Serve hot pasta, sprinkled with fresh finely chopped herbs.
Video recipe
We offer a very detailed master class on the production of classic Italian pasta carbonara with chicken and mushrooms. Here you can see all the secrets of making a thick creamy sauce, as well as learn small tricks related to peeling ripe vegetables.
Thank you for your attention to the most detailed carbonara pasta recipe. Please comment on this option for making a classic Italian dish with chicken and mushrooms. How do you cook pasta? Share which type of pasta and cheese you prefer to use for your dish. Describe your cooking method by leaving a comment at the bottom of the page.