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Discover Olivado's recipe for carbonara pasta, with delicious bacon, mushrooms and chicken, topped of with our amazing Extra Virgin Olive Oil. More here:
2 tablespoons Extra Virgin Olive Oil
400g / 14oz Waitoa free range chicken, cut into bite-sized pieces
3-4 rashers bacon, chopped
½ cup mushrooms, thinly sliced
2 teaspoons minced garlic
½ cup cream
6 egg yolks
1/2 cup grated parmesan cheese, plus extra for topping
Salt and pepper to taste
- Cook the fettuccine according to the packet instructions. Drain and set aside.
- Add the Organic Extra Virgin Olive oil to a large fry pan and cook the chicken pieces until cooked through. Remove from the pan and set aside.
- Reusing the same pan, cook the bacon over a medium-high heat until golden. Add mushrooms and garlic and cook another 1-2 minutes until mushrooms are tender and garlic is fragrant.
- Stir in the cream, parmesan cheese, cooked chicken and pasta and continue to gently stir for a couple of minutes until the parmesan is melted. Add the egg yolks and stir to coat in all the sauce.
- Season to taste, top with additional parmesan cheese if desired and serve with a garnish of fresh thyme.
CategoryOlive Oils, Organic Extra Virgin Olive Oil, Extra Virgin Olive OilCuisineDinner
Ingredients
2 tablespoons Extra Virgin Olive Oil
400g / 14oz Waitoa free range chicken, cut into bite-sized pieces
3-4 rashers bacon, chopped
½ cup mushrooms, thinly sliced
2 teaspoons minced garlic
½ cup cream
6 egg yolks
1/2 cup grated parmesan cheese, plus extra for topping
Salt and pepper to taste
Directions
1
- Cook the fettuccine according to the packet instructions. Drain and set aside.
- Add the Organic Extra Virgin Olive oil to a large fry pan and cook the chicken pieces until cooked through. Remove from the pan and set aside.
- Reusing the same pan, cook the bacon over a medium-high heat until golden. Add mushrooms and garlic and cook another 1-2 minutes until mushrooms are tender and garlic is fragrant.
- Stir in the cream, parmesan cheese, cooked chicken and pasta and continue to gently stir for a couple of minutes until the parmesan is melted. Add the egg yolks and stir to coat in all the sauce.
- Season to taste, top with additional parmesan cheese if desired and serve with a garnish of fresh thyme.
