Fresh Carbonara
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.
Ingredients
- 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
Instructions
- 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.
Notes
Remember to share this online with the hashtag carbonara recipe nz, i.e. #carbonararecipenz
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