Ingredients
300g penne
cooked al dente (reserve some cooking water from the pasta)
4 egg yolks
1 cup parmesan cheese
grated
1 cup thickened cream
(250ml)
2 tbsp olive oil
2 tbsp butter
500g chicken breast
cut into 2cm pieces
200g mushrooms
sliced
3 shallots (green onions)
sliced
4 cloves garlic
crushed
salt and pepper
to taste
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 bowl
- 1 whisk
- 1 frying pan
Instructions
- In a bowl, whisk together the egg yolks, parmesan cheese and cream and set aside.
- In a frying pan, heat the olive oil and butter together and fry the chicken pieces until golden.
- Add the mushrooms, shallots and garlic to the pan and cook for a further 2 minutes.
- Reduce the heat to low and pour in the egg mixture and stir constantly, adding a ladle or two of pasta water to thin the sauce.
- Add the pasta to the pan and toss until well coated. Then season with salt and pepper to taste.
Notes
Tip
Don’t forget to reserve the cooking water to thin the sauce. This is important.
Tip
You need to work quickly when making the sauce so you don’t end up with scrambled eggs. Make sure that you have everything ready before you start making the sauce.
