Do you like bacon? Cool.
You will need to buy or scavenge (Serves 4):
- 250g Chicken Breast
- 150g Smoked Bacon (back or streaky, your preference)
- 375g Fusilli Pasta
- 300g Double Cream
- 1 Small White Onion
- 200g Chestnut Mushrooms
- 2 Cloves of Garlic
- 60ml White Wine
- 1 tsp Parsley (preferably fresh)
First things first, I should say that the above recipe is to only be used as a guide. This is a somewhat obvious statement, but I should let you know that most (all) chefs don’t weigh out ingredients for recipes like this one. You’ll see from the pictures below that I used slightly different ingredient amounts because I only need to cook for 2 people – you may need to adjust to suit your household.
Stick a pan of salted water on a high heat (you’ll need it at boiling point, so start this early on). You’ll then need to finely dice the onions, mushrooms, and garlic. If you can’t be bothered to chop the garlic, you can instead use a cheese grater to achieve a similar size. Stack the rashers of bacon on top of each other, cut into long, thin strips and finely dice this too. Back bacon would be better to use as there’s less fat to trim (I used leftover streaky bacon, so don’t judge). I’m not going to describe how to cut chicken, I hope you can figure this out on your own.
Place a large saucepan on a high heat, drizzle a little oil in the pan and wait. Once it starts to ‘smoke’, add your bacon in and cook until the fat renders down. Add in your chopped veg and meat then continue cooking until everything is adequately cooked through.
Once you’ve brought the pan of water up to boiling point, add in the dried pasta and cook per instruction on the pack, minus 2 minutes. Once the pasta is ready to come off the heat, run cold water over it to stop it from overcooking. Drain the pasta through a colander and reserve until you need it later on.
The next step is to deglaze the pan with the white wine. I went with a cheap Pinot Grigio that I bought from Sainsbury’s about 5 months ago – you wouldn’t be able to tell. Don’t get roped into buying expensive wines to cook with, the difference in quality is negligible after the alcohol is cooked out. Once the liquor has reduced, you’ll need to add in most of your cream. It’s worth reserving some in the event that your sauce ends up too thick, just add in extra if this is the case – it’s a lot easier to add than it is to take away.
Add in your parsley, and season with salt and a touch of black pepper if you wish. I used dried parsley for convenience’ sake, although fresh is always better. It’s worth noting that your cream sauce will become thicker once you add in the pasta because of the starch content, so keep it looser than you think you’ll need it at this stage.
To finish off, you’ll need to add your (now cooled) pasta into your sauce. Remember that it’s currently al dente, so you’ll need to reheat it for a couple of minutes to finish off the cooking process. Check your seasoning and make sure the pasta is cooked, then serve.