Harrison's Chicken and Mushroom Carbonara

At dinnertime, I love serving dishes 'family style'. A typical meal at my home includes a salad, a pasta, and an old world french baguette. The passing of dishes and tearing of bread, in my opinion, promotes conversation and personal interaction amongst everyone at the table. This pasta makes a regular appearance on my table. It is satisfying, simple, and absolutely delicious.

Ingredients:
1/2 medium spanish onion (1 cup), diced
1/2 cup oyster mushrooms, roughly chopped
1 cup baby bellas
2 slices of good thick cut bacon, cut into 1/2" slices
1 tablespoon EVOO
1/2 tablespoon unsalted butter
1 teaspoon Kosher salt
3 cloves garlic
1/4 teaspoon black pepper
3 eggs
1 cup shredded Parmesan
4 basil leaves
1 teaspoon flat leaf parsley
1/2 cup heavy whipping cream
4 grilled chicken strips
1/2 box linguini


Directions:
1. In large non-stick pan, place onion, oyster mushroom, baby bellas, bacon, EVOO, butter, salt and pepper. Saute over medium heat until onions are translucent and mushrooms and bacon are beginning to lightly brown.

2. Meanwhile, salt and pepper chicken and place on the grill for approximately 4 minutes a side until thoroughly cooked.

3. In large pot, begin boiling water while chicken cooks and your onions and mushrooms saute. Once water is boiling add linguini noodles. Continue cooking noodles short 1-2 minutes of given cook time. Pasta will finish cooking when added to sauce and will maintain an al-dente bite instead of being overcooked. 

4. Whisk 3 eggs in bowl, grate Parmesan, and measure out heavy cream. Add garlic to sauce pan, let cook 1-2 minutes. Then add the cream, Parmesan, and while stirring slowly add egg mixture. 

5. Continue stirring. As soon as combined, add pasta just until pasta is evenly coated. Remove from heat and place in serving dish.


6. Garnish with basil, flat leaf parsley and chicken. Mangia! 

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