Fresh Carbonara

A white bowl of creamy pasta dish with fork and spoon.cutlary
A chicken, bacon and mushroom carbonara has the most creamy texture and comes together in just thirty minutes for the perfect go-to weeknight pasta dish.

Prep Time 5 mins
Cook Time 15 mins
Course Dinner, Lunch
Servings 3 people


  • 250 g egg fettuccine pasta
  • 2 tbsp Olivado Extra Virgin Olive Oil
  • 400 g Waitoa free range chicken cut into bite-sized pieces
  • 3-4 rashers bacon chopped
  • ½ cup mushrooms thinly sliced
  • 2 tsp minced garlic
  • ½ cup cream
  • 6 egg yolks
  • ½ cup grated parmesan cheese plus extra for topping
  • salt and pepper to taste


  • Cook the fettuccine according to the packet instructions. Drain and set aside.
  • Add the olive oil to a large fry pan and cook the chicken pieces until cooked through. Remove from the pan and set aside.
  • Reusing the same pan, cook the bacon over a medium-high heat until golden. Add mushrooms and garlic and cook another 1-2 minutes until mushrooms are tender and garlic is fragrant.
  • Stir in the cream, parmesan cheese, cooked chicken and pasta and continue to gently stir for a couple of minutes until the parmesan is melted. Add the egg yolks and stir to coat in all the sauce.
  • Season to taste, top with additional parmesan cheese if desired and serve with a garnish of fresh thyme.
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