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    Chicken and Mushroom Carbonara

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    Chicken and Mushroom Carbonara

    This classic dish uses free-range chicken, and mushrooms from Leckford, the Waitrose Farm and free-range Columbian Blacktail eggs.

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 2 Waitrose Columbian Blacktail Free Range Eggs, yolks only
    • 1 tbsp olive oil
    • 2 Waitrose Free Range Chicken Breast Fillets, skinned and cut into 2cm cubes
    • 6 rashers smoked streaky bacon, cut into 1cm cubes
    • 250g Waitrose Leckford White Cup Mushrooms, cut into 1cm cubes
    • 400g dried spaghetti or linguine
    • 100ml Waitrose Cox’s Apple Vintage 2006 Cider (or dry white wine)
    • 200ml Waitrose Double Cream
    • ½ x 20g pack fresh flat-leaf parsley, chopped


    1. Heat a large frying pan over a medium heat and add the oil. Pan fry the chicken until just coloured, then remove and set aside. Add the bacon and mushrooms to the frying pan and cook for 5 minutes or until just starting to colour.
    2. Cook and drain the spaghetti or linguine according to the instructions on the pack.
    3. Meanwhile, reduce the heat of the mushroom mixture to low, then add the cider (or wine) and cream. Bring to a gentle simmer, then return the chicken to the pan and simmer gently for a further 8-10 minutes or until the chicken is cooked and there is no pink meat.
    4. Remove from the heat and leave to cool for 1-2 minutes. Beat in the egg yolks one at a time, mixing quickly to avoid the eggs scrambling.
    5. Add the hot pasta to the pan and toss thoroughly in the sauce. Season well and sprinkle liberally with chopped parsley before serving with a dressed green salad.

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