About this recipe:A simple dish that is a tasty take on a traditional carbonara. This carbonara has a richly flavoured cream sauce, which is tossed with bacon, chicken and fettuccine. You can, of course, use spaghetti or any other pasta you wish.
6 mushrooms (or as many as you like)
4 rashers streaky bacon
1 tablespoon garlic
1 tablespoon mustard
3-4 chicken breast fillets, diced
250ml soured cream
250ml double cream
chopped fresh chives to garnish
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Method Prep:10min › Cook:20min › Ready in:30min
Boil fettuccine according to packet instructions.
As the fettuccine is cooking, into a frying pan add the mushrooms, bacon and garlic. Add around a tablespoon of mustard, more or less to your taste. Fry until cooked but not crispy.
Add the chicken, cooking but not browning. Better when just cooked to retain tenderness.
When ready add the soured cream and add around 1/2 the double cream and simmer for around 10-15 minutes.
Taste, if you wish to add more cream then go for it, however it is best to allow the sauce to not thicken too much as it is thickened when tossed with the fettuccine.
Scoop your carbonara sauce on to the fettuccine, toss and add the chives as garnish.