Chicken, mushroom and parmesan spaghetti
Prep
15m
Cook
20m
serves
4
Make weeknight dinner parties exciting again with Phoebe Wood's chicken, mushroom and parmesan spaghetti recipe.
Ingredients (11)
- 400g spaghetti
- 1/4 cup (60ml) extra virgin olive oil
- 4 garlic cloves, crushed
- 2 bacon rashers, finely chopped
- 400g chicken mince
- 1/2 bunch thyme, leaves picked
- 400g Swiss brown mushrooms, thinly sliced
- 1/3 cup (80ml) white wine
- 2 tsp freshly ground black pepper
- 1 1/4 cups (100g) finely grated parmesan
- 1 1/4 cups (100g) finely grated pecorino, plus extra to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Fill a large saucepan three-quarters full of salted water and bring to the boil over high heat. Add pasta and cook for 1 minute less than packet instructions. Reserve 1 cup (250ml) of cooking liquid, then drain pasta.
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2.Heat oil in the same saucepan over medium heat. Add garlic, bacon and a pinch of salt flakes and cook, stirring regularly, for 3-4 minutes until softened and translucent. Increase heat to medium-high, add chicken mince and thyme and cook, breaking up the mince with a wooden spoon, for 4 minutes until lightly coloured. Add mushroom and cook, stirring regularly, for 6-8 minutes until mushroom is softened and lightly coloured. Add wine and bring to a simmer. Add reserved cooking water and bring to the boil. Reduce heat to low, return pasta to the pan and cook, stirring regularly, for 1-2 minutes, until pasta is coated in the sauce.
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3.Sprinkle pepper, parmesan and pecorino over pasta. Cook, stirring continuously, for 2-3 minutes until cheese is melted and the sauce coats the pasta.
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4.Divide pasta among bowls. Scatter with extra freshly ground black pepper and extra pecorino, to serve.
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