Creamy bacon carbonara

Written By Jeff Ross

Creamy bacon carbonara



  500g fettuccine

  1 tablespoon olive oil

  80g butter

  1 large onion, finely chopped 

  250g bacon, diced

  500g chicken thighs, diced

  200g button mushrooms, sliced

  ¾ cup white wine 

  300ml pure cream

  1 cup fresh parmesan




Step 1

Cook pasta in a large saucepan of salted boiling water according to packet instructions. Drain well.

Step 2 

Meanwhile, heat a large frypan over high heat. Add oil, butter, onion, bacon and mushrooms. Cook, stirring for 5 minutes or until bacon is crisp and mushroom is tender. Add other veggies such as cauliflower and broccoli, great trick for hiding veggies from kids. 

 Step 3

Add white wine. On a low heat cook wine out then add cream. Bring to the boil. Simmer 2 minutes or until slightly thickened. Add pasta and cheese to pan. Stir through sauce until heated through. Season with salt and pepper.

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