Following a craving for creamy mustard pasta I came up with this recipe for Mustard Carbonara. I added “Canadian” to the title since I added some local Ontario maple syrup.
I started by making the protein. I combined a few of my favourite ingredients to make the marinade.
Since I didn’t plan ahead I seared the chicken to ensure it turned out nice and juicy. Just add the chicken to a hot pan (about medium heat) and sear for a few minutes on each side. Then add it back to the pyrex and stick it in the oven. If you’re using a cast iron pan like I do (or a stainless steel pan) make sure it’s nice and hot before adding the chicken. That’s the trick to avoiding the chicken sticking to the bottom!
I then used the same pan to prepare the bacon – which is what makes it a carbonara! I added some more freshly chopped rosemary to the bacon.
I then sautéd the onions, shallots and garlic in my favourite ceramic-coated pot. Once they were soft I added the rest of the ingredients until it looked a little like this:
This turned out amazingly well. The key I think was continuously tasting the sauce until I had the perfect combination of ingredients. Here’s the recipe:
- half cup both diced onion and shallots
- 4 cloves diced garlic
- 2 tbsp both dijon and grainy mustard
- half cup whipping cream
- 3 tbsp maple syrup
- 5 strips bacon
- 1 tbsp rosemary
- 1 cup penne or rigatoni
- In a pot bring 1L of water to a boil and add pasta. Cook according to box directions.
- In a pan sauté the onion, shallots and garlic until soft.
- In a separate pan fry bacon on low heat with rosemary. Chop bacon when finished cooking.
- Add mustard, whipping cream and maple syrup to onion mixture.
- Simmer for 5-10 minutes and add bacon.
- Drain and rinse pasta and combine with sauce.
- 3 Cloves Diced Garlic
- 2 Tbsp Rosemary
- 1/2 Cup Olive Oil
- 1/2 Cup White Wine
- 1/2 Cup Kalamata Olive Oil
- 2 Tbsp Organic Lemon Juice
- 2 Boneless Skinless Chicken Breasts
- Combine all ingredients in a Pyrex dish.
- Sear chicken in a pan on medium heat on both sides for about 2 minutes per side.
- Return to Pyrex and cook on 325 for 25-30minutes.
- Let cool a few minutes and slice.
- Arrange atop pasta.
- Use excess (cooked) marinade as salad dressing.