Pollo Cacio e Pepe con Funghi

Method

1. Heat a small pan with oil, add a crushed garlic clove in its skin, and sauté until fragrant. Remove the garlic, add a handful of mixed mushrooms, salt, and a sprig of rosemary. Cook on high heat for about 1.5 minutes, then remove from heat and set aside.
2. In another small pan over medium-low heat, add a drizzle of oil. Place the chicken breast (seasoned only with salt) and cook for about 5 minutes per side over low heat, until golden crust forms and chicken is cooked through.
3. While the chicken cooks, grate the Pecorino Romano and fresh black pepper.
4. In a bowl, mix hot water with the grated pecorino and pepper, stirring well until the cheese melts into a creamy sauce. Set aside.
5. Place the cooked mushrooms on top of the chicken to warm and infuse flavor. Be careful not to drop them into the pan because the pan will be used for the sauce.
6. Turn off the heat. Add a bit of chicken broth to the pan to deglaze, scraping up any browned bits. Once it stops bubbling, add the pecorino-pepper cream mixture to the pan, spreading it around.
7. If the sauce seems too liquid, turn the heat back on to reduce and thicken. After removing the chicken from the pan, add a knob of butter and stir until melted and the sauce becomes creamy.
8. Plate the chicken and mushrooms, then pour the cacio e pepe sauce over the top. Garnish with a sprinkle of extra black pepper.