Fettuccine chicken carbonara

For a quick dinner, whip up this comforting fettuccine chicken carbonara that is topped with parsley, onion and extra Parmesan

By Sarah Murphy
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


  • 300 gram fettuccine
  • 2 teaspoon olive oil
  • 250 gram chicken breast fillets, thinly sliced
  • 4 bacon rashers, rind removed, coarsely chopped
  • 3 garlic cloves, sliced
  • 300 millilitre cream
  • 2/3 cup freshly grated parmesan, plus 1/3 cup extra
  • 2 egg yolks (see recipe tip)
  • 1/4 cup flat-leaf parsley
  • 2 spring onions, diagonally sliced


  • 1
    In a large saucepan of boiling, salted water, cook pasta for 8 minutes or until tender. Drain.
  • 2
    In a large frying pan, heat oil on medium. Sauté chicken in batches for 3 minutes or until browned. Add bacon and garlic, then sauté for 3 minutes or until browned. Add cream and parmesan, then bring to the boil. Stir in egg yolks and cook for 2 minutes or until mixture thickens.
  • 3
    Add pasta and chicken to cream mixture, cooking for1 minute or until heated. Serve pasta topped with parsley, onion and extra parmesan.


  • Freeze leftover egg whites in ice-cube trays and use for omelettes.