Tita’s back in the kitchen to cook Creamy Chicken Mushroom Pasta Carbonara for dinner. I was supposed to cook something else but realized I had to use the remaining whipping cream before it spoils. Sooooo… you know the rest.
I can remember the very first time I asked my mom to cook pasta carbonara for me. I was in high school and my best friend couldn’t stop talking about a new dish she tried at a restaurant. So when I went home that day, I asked Mama if she knew how to cook one. Thus, my first carbonara was from the best cook I have ever known – Mama!
If I would have it my way, I would love to showcase her own version of this creamy chicken mushroom carbonara. But, she never had one, not this recipe at least. So, I took my time in Pinterest and whipped up my own version. I think I gave justice to the dish. Why do I think so? Well, Kuya’s still eating it right now despite a huge serving. Haha! So, here it is…
What I love about this version is that I managed to sustain a really creamy pasta. I tried cooking one before but what was expected to be creamy came out dry and even flaky after. It actually took me this long to make one again.
I felt the need to share my own recipe since I think I made a really delicious one this time. This recipe will also come handy should I crave for a creamy white sauce next time.
And oh, do not be afraid to add more on this recipe. I was actually thinking that chicken leftovers would be a good addition for this dish. The use of pork bacon can also make this recipe tastier – just don’t forget to cut down on the oil when frying.
So, I think that’s everything! I would love to hear your own version of this recipe!