Chicken Carbonara (w/ Spinach and Garlic Fettucini)

Chicken Carbonara w/ Spinach and Garlic Fettucini

Ingredients

1 tbsp olive oil

1 clove garlic, crushed

1 chicken breast diced into 2cm chunks

Mulga smoked bacon, 2 x 0.5cm slices, cut into 1x3cm strips

Proscuitto 2 x 0.5 cm slices, cut into 0.2x1cm strips

2 handfuls button mushrooms, sliced

2 large fresh free range farm eggs, whisked briefly

handful of pecorino pepato finely grated

1/2 cup duralina (durum wheat semolina flour)

1/2 cup tipo '00' flour

1 fresh free range farm egg

Cooked baby spinach leaves, squeezed of juices into a ball the size of an egg.

1 clove garlic, crushed

optional: (+ - 1 egg yolk)

Method

To make the pasta combine the duralina, tipo flour, 1 whole egg, spinach and garlic in a food processor and pulse till crumbs form. Add a little more flour if it is too sticky. Add the extra egg yolk if it is too dry.

Knead briefly into a ball. It should be a firm, mouldable consistency.

Geoff and his pet pasta:

Wrap in plastic and place in fridge for at least 20 minutes. Pour yourself a nice drink, Semillion was our choice.

Meanwhile prepare the other ingredients.

Remove the dough from the fridge. Secure the Pasta Maker and roll out the dough working it through the first setting a few times while repeatedly folding the dough onto itself to create a silky consistency.

Continue to the 7th setting (2 down from the thinnest).

Cut the fettucini yourself with a knife by rolling up the sheet or pass through a fettucini cutter.

Lovely green pasta.
Toss with flour on the bench and set aside.

Heat the olive oil in a pan and saute the garlic and chicken with some salt and pepper. Once browned, add the bacon and proscuitto and cook for 5 minutes. Add the mushrooms and cook till browned.

Bring a pot of water to the boil and salt generously. Add the pasta and stir immediately to stop sticking.

Cook for 5-8 minutes. Dan put in his token 5 minutes of assistance!

Remove with tongs and add to the saute pan. take the pan off the heat and add the two whole eggs. Stir through to cover the pasta. Do not stir too vigorously as the eggs will scramble. This is still nice though, dare I say it.

Add more pepper to taste and serve with a fine grating of pecorino pepato.