Roasted Chicken Chanterelle Carbonara

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by Erin Raymond

Ingredients used: Chicken, olive oil, pasta, chanterelle powder, egg, parmesan, salt, pepper, chili powder.

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First, I roasted a whole chicken rubbed with olive oil, salt, pepper, and chanterelle powder.  I set the chicken on top of some carrots and onion to keep the chicken off the bottom of the pan.  You could also roast some chicken thighs if you do not want to roast a whole chicken.

When the chicken was almost done, I cooked the pasta.  In a medium bowl, I whisked 2 eggs with about a cup of grated parmesan and about 2 tablespoons of chanterelle powder.  Once the pasta was done and strained, I returned it to the pot, removed the pot from the heat and quickly whisked in the egg, cheese and chanterelle mixture.  Note:  it is important the pot is not too hot so you don’t scramble the egg mixture.

I topped the pasta with the roasted chicken, basil, some delicious Basque chili powder that I received for Christmas, a bit more parmesan and some salt and pepper.  The result was excellent and the chanterelle flavor really came through.  We will definitely be making this again in the future!

Bonus quick recipe:  Think of a recipe.  Add chanterelle powder.