Chicken, Bacon and Mushroom Carbonara

Steps

1. a large pot of salted water to the boil.
2. Shake spaghetti to separate strands and cook in pot of boiling water for 3–4 minutes, until just tender. Reserve 1 cup pasta cooking water then drain. Return to pot with a drizzle of olive oil to prevent sticking. Set aside.
3. While pasta is cooking, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for about 3 minutes each side, until golden and just cooked through. Remove from pan and set aside, covered with foil, to rest.
4. Return pan used to cook chicken to medium-high heat. Add mushrooms, garlic, bacon and beans and cook for 2–3 minutes, breaking up bacon with a wooden spoon. Slice chicken 1cm, add to pan, along with peas and cook a further 1–2 minutes, to heat through.
5. In a medium bowl, mix together cream, salt, egg and first measure of parmesan cheese. Add cooked pasta to pan with chicken and bacon mixture and toss to combine.
6. Let pasta heat through for about 1 minute. Add egg/cream mixture and reserved pasta water to pan. Toss to combine for about 1 minute, until heated through. Season with salt and pepper.
7. Divide chicken, bacon and mushroom carbonara between plates and sprinkle over remaining parmesan cheese.