Chicken Pasta Carbonara

This is another dish I picked up in Australia. A family favorite Italian dish. There are different versions of this dish from different parts of Italy, this is my family’s favorite method, maybe it can be yours too.


1 Chicken breast
150g Mushrooms
1/2 Brown Onion
3 cloves of Garlic 🧄
2 egg yolks
1 cup thickened cream or light cream
1/2 bunch fresh parsley
300g streaky baccon fried and dicef
Salt & pepper to taste
250g pasta
Olive oil

I make each individual element, then combine then with the cream sauce at the end in the pasta pot.

-Fry your baccon & dice .
-Poach your chicken breast in seasoned water and slice (don’t over cook it).
Saute’ onions, mushrooms and garlic in a pan.
Grate your parmesan cheese.
Combine your egg yolks and cream in a bowl.
Boil your pasta in salted water for 8 minutes, drain your pasta water and drizzle oil over pasta to keep them from slicking together.

In your pasta pot, while the pasta is still hot, add your baccon, mushrooms, onions & your cream sauce, toss together.

Turn on the stove to a low heat to thicken the sauce. Add your cheese and salt and pepper to taste until pasta is coated with a thick cream sauce.

Chop your fresh parsley, add it at the end to keep it green and fresh.

Serve hot and top with grated parmesan cheese and garlic bread on the side.

Like a hug on a plate 💗

Bon Manger!

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