Creamy creme fraiche chicken carbonara

Method
Prep:10min  ›  Cook:40min  ›  Ready in:50min 

1. First, fry your bacon and chicken on a medium heat until well cooked and lightly browned. Drain off some of the cooking fat - we don't want an oily sauce.
2. Add in the diced onion and crushed garlic clove; allow to fry for a further 2 to 3 minutes before adding in the chopped mushrooms.
3. Once the mushrooms have softened slightly, add in the creme fraiche and reduce the heat down low. Allow the creme fraiche to gradually heat up, stirring occasionally. Now is a good time to add your pasta to boiling water - add a pinch of salt if desired.
4. Once the creme fraiche begins to bubble slightly, add in the grated Parmesan. I always add this to taste, so if you want to add more or less it's up to you :) I also crumble in a couple of small cubes of cheddar cheese, as I think this gives it a bit more flavour and richness. Again this is entirely to taste and is optional :) Stir well. Don't be afraid to taste test!
5. Once the cheese has melted and the sauce is simmering nicely, add in the chopped parsley and add salt and pepper to taste. Allow the sauce to cook well.
6. Once the pasta has cooked to your liking (I recommend al dente as it will continue to cook slightly in the sauce later on) drain it, but reserve a little of the starchy cooking water in the pan with the pasta.
7. Mix your creamy creme fraiche sauce into the pasta - the cooking water will thin out the sauce slightly so it doesn't become thick and gooey amidst the pasta. Allow the pasta and sauce combination to continue cooking over a low heat for a further few minutes.
8. Serve in bowls, garnished with a little left over Parmesan and parsley, and enjoy ;)

Tip

You can use any pasta for this dish. Why not be a little bit different and turn this dish into a bake, sprinkling the carbonara with extra cheese and allowing it to bake under a hot grill for a crispy, tasty finish?

Serving suggestion

Serve with garlic bread for a delicious meal.