Chef Gabriel’s Recipes

Fettuccini Zoodles (zucchini noodles) in a Chicken Mushroom Carbonara Sauce

 

 

WATCH VIDEO OF THIS RECIPE

 

5-6 Large Zucchini for Fettuccini Zoodles

1 Onion (chopped)

5 Garlic Cloves (chopped)

16 Cremini or Button Mushroom (sliced)

1 Cup Grated Fresh Parmesan

3 Egg Yolks

½ Quart of 35% Whipping Cream

6 Tbsp of Extra Virgin Olive Oil

6-8 Slices of Bacon (diced)

1 large Boneless Skinless Chicken Breast (sliced into strips)

Salt and Pepper to taste

 

 

  • Make Fettuccini Zoodles buy making ½ inch slits into the zucchini and then use a vegetable peeler to slice (see video for technique)

 

  • Separate 3 egg yolks into a bowl and then mix in ¾ of parmesan into the egg yolks(see video for technique

 

  • Cook at medium high heat on stove top

  • Heat olive oil in a saucepan and lightly sear chicken breast strips, then remove

  • Add chopped bacon and cook till it is crisp, then remove

  • Add chopped onion to pan and cook for 1 minute

  • Add Mushrooms in pan stir, cover and let the mixture sweat for 2 minutes, then remove the lid

  • Add garlic, stir and cook for 1 minute

  • Add cream and let it reduce till it is thick enough to coat a spoon

  • Add chicken and most bacon (keep ¼ of bacon for garnish at the end)

  • Add “Zoodles” and cover and let the mixture sweat for 2 minutes, then remove the lid and mix (do not overcook the zoodles or they will be to soft)

  • TURN OFF HEAT, then mix in the egg yolk and parmesan mixture

  • Serve, garnish with remaining fresh parmesan and bacon and enjoy !