Fettuccini Zoodles (zucchini noodles) in a Chicken Mushroom Carbonara Sauce
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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
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Make Fettuccini Zoodles buy making ½ inch slits into the zucchini and then use a vegetable peeler to slice (see video for technique)
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Separate 3 egg yolks into a bowl and then mix in ¾ of parmesan into the egg yolks(see video for technique
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Cook at medium high heat on stove top
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Heat olive oil in a saucepan and lightly sear chicken breast strips, then remove
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Add chopped bacon and cook till it is crisp, then remove
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Add chopped onion to pan and cook for 1 minute
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Add Mushrooms in pan stir, cover and let the mixture sweat for 2 minutes, then remove the lid
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Add garlic, stir and cook for 1 minute
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Add cream and let it reduce till it is thick enough to coat a spoon
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Add chicken and most bacon (keep ¼ of bacon for garnish at the end)
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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)
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TURN OFF HEAT, then mix in the egg yolk and parmesan mixture
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Serve, garnish with remaining fresh parmesan and bacon and enjoy !