How to make chicken and mushroom carbonara

Heat a large pan of boiling water and add the pasta, cooking for 8 to 10 minutes according to packet instructions.

In a separate pan, add 1 teaspoon of olive oil and the bacon, cooking for 2 to 3 minutes until it starts to turn golden.

Add the mushrooms to the pan with the bacon and cook for about 4 to 5 minutes, stirring occasionally, until the mushrooms soften.

Remove the bacon and mushrooms from the pan and set aside in a bowl.

Add another teaspoon of olive oil to the pan and heat it, then add the chicken and cook for about 4 to 5 minutes until it's white and starting to turn golden.

Add the white wine to the pan with the chicken and let it sizzle for a couple of seconds.

Add the crème fraîche to the pan and let it heat at a gentle simmer for about 5 to 8 minutes until the sauce reduces to a thick coating consistency.

Once the sauce is boiling, add the bacon and mushrooms back into the pan and reduce the heat to simmer.

Turn off the heat and add the egg yolks one at a time, stirring well to avoid scrambling the eggs and to thicken the sauce.

Add chopped parsley and freshly ground black pepper and a little salt to the sauce.

Drain the cooked pasta and add it to the pan, stirring to mix everything together so the sauce coats the pasta.

Equipment Needed

Spice Level:

Allergens