Print Options:

Fresh Carbonara

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

Discover Olivado's recipe for carbonara pasta, with delicious bacon, mushrooms and chicken, topped of with our amazing Extra Virgin Olive Oil. More here:

Fresh Carbonara


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


  1. Cook the fettuccine according to the packet instructions. Drain and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Season to taste, top with additional parmesan cheese if desired and serve with a garnish of fresh thyme.
Nutrition Facts

Servings 0

Spud and sausage casseroleBeef with Guinness and Chocolate