Chicken Carbonara With Leeks & Mushrooms | Greedy Gourmet

Question 1

What is carbonara?

Accepted Answer

It's a simple Italian dish that traditionally consists of chunks of cured pork, spaghetti, or fettuccine, and a sauce made from egg and cheese. Historically, pieces of guanciale – cured pork cheek – are used, although nowadays, many people use pancetta.

It's believed that spaghetti carbonara originated in the Lazio region of Rome, Italy. It was first made by charcoal workers in the city, otherwise known as Carbonari, as a cheap and delicious lunch meal.

Nowadays, the traditional recipe inspires others – as with this delicious chicken carbonara recipe!

Question 2

What's the golden rule of cooking a carbonara?

Accepted Answer

Be delicate with the carbonara sauce! Eggs are delicate, and you need to be gentle with them.

The pan should be cool when the carbonara sauce is added. You don't want the eggs to cook when added to the pan. The hot pasta should gently heat the egg mixture, and cooking water with the extra pasta creates a rich, deliciously creamy sauce.

Another golden rule... eat it right away! Carbonara should be enjoyed immediately after cooking when the pasta is warm and the sauce is silky smooth.

Question 3

What's the best cheese to add to a carbonara?

Accepted Answer

Two types of cheese are usually added to a traditional carbonara – parmesan and Pecorino (usually Pecorino Romano). Parmesan is one of the most beloved types of cheese in Italy, with a wonderful nutty, rich and slightly fruity flavor. Pecorino is a special variety of Italian sheep's milk cheese with a distinct nutty, slightly salty flavor, with a spicy, smoky undertone.

Question 4

What pasta should I use for this recipe?

Accepted Answer

I've gone for spaghetti or fettuccine, the perfect pasta to soak up the carbonara sauce.

Question 5

How do you know when pasta is cooked?

Accepted Answer

Spaghetti or fettuccine generally takes around 8-10 minutes to cook.

To ensure it's cooked properly, use a fork to take a piece of spaghetti or fettuccine out of the boiling water, then let it cool for a few seconds. Squeeze it between your fingers – if it's a little stiff and hard to break, it's not ready yet. Give it a few minutes. If it breaks easily enough, it's done.

Question 6

What meat goes well with carbonara?

Accepted Answer

Traditionally, carbonara is made using chunks of guanciale – cured pork cheek. However, other types of meat go really well with a carbonara sauce. In this recipe, I've gone for chicken breast, which

Question 7

What's the difference between alfredo and carbonara sauce?

Accepted Answer

Alfredo sauce is made from butter, cream, and parmesan cheese. In contrast, carbonara sauce is an effortless yet delicious sauce made by gently heating whisked egg and Pecorino Romano and mixing it with pasta cooking water until a silky smooth sauce is formed.

Question 8

Can this recipe be scaled?

Accepted Answer

Yes! If you want to make a big chicken carbonara batch, double all the measurements below.

Question 9

Can it be made in advance?

Accepted Answer

This dish is best eaten as soon as it's made, as the texture of the sauce and the flavors won't be the same if stored and reheated.

Question 10

How do you store chicken carbonara leftovers?

Accepted Answer

If you do find yourself with leftovers, you can store them in an airtight container. Keep the container in the fridge for up to 3 days.

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