Thursday, 2 February 2012

Chicken & Bacon Creamy Carbonara


Olive oil
500grm chicken, cubed
250grm bacon, chopped
1 onion, chopped
1 egg, whisked
4 large mushrooms, sliced
300ml cream
1 glass white wine
1 heaped tspn garlic
1 cup grated cheese
1 packet fettuccine pasta

1. Cook pasta while making sauce.
2. In a frying pan, fry bacon pieces in a splash of olive oil.

3. Remove bacon pieces from pan and put aside.

4. Using the same frying pan add a splash of olive oil fry onion lightly, add garlic, chicken and fry until cooked.

5. Add bacon and mushrooms and cook a further 3 mins.

6. Add cup of wine, stir through and then add cream, simmer for 10 mins. While stirring add whisked egg and grated cheese.

7. Continue stirring until all the cheese is melted through and sauce slightly thickened.

8. Drain fettuccine and add to sauce & toss until mixed well.

9. Serve with a sprinkle of Parmesan cheese & parsley if desired. 

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