Smoked chicken & Wild Mushroom Carbonara Tagliatelle

Method

1. Bring a pan of water to boil and add a pinch of sea salt
2. Open the chicken breast and place on a chopping board
3. You will need to remove the skin from the chicken…..to do this place the fatter part of the chicken at the top of the board and gently use your fingers to pull the skin away from the chicken. Pull down gently and this will remove without damaging the chicken underneath. If you pull from the opposite direction you can end up taking part of the chicken with the skin.
4. Place a frying pan on a medium heat
5. Still keeping the fatter part of the chicken facing upwards use a sharp knife to carefully butterfly the chicken in half creating 2 equal portions
6. Slice both portions into 1cm fingers
7. Turn the heat of the frying pan up to high and add 1tbsp of good quality oil. Add the chicken to the pan and cook for 2-3 minutes
8. Add the mushrooms and sautee for 3 minutes.
9. Add the pasta to the water and cook for 4 minutes
10. Add a splash of the pasta water to the chicken and mushrooms. Crack the egg  separate the yolk, discard the white and whisk add the grated parmesan and mix together.
11. Drain the pasta and add to the frying pan.
12. Add the cream and remove the pan from the heat. Slowly drizzle the egg mixture to the pan and keep stirring. Make sure that this mixture is evenly disrupted around the whole pan
13. Plate up between two plates and Enjoy!