Tagliatelle Carbonara



1 heat the oil in a large source-pan add chicken and bacon stir till chicken all white draining excess liquid

2 add mushrooms, onion and garlic cook till chicken is starts to go's golden then remove from pan place in colander in bowl

3 melt butter on low heat add white wine and simmer for 5 minutes then let cool wile mixing eggs Creme Fraiche and Parmesan cheese

4 boil the egg tagliatelle cook by the instructions

5 add colander contents back to the pan stir now stir in creme fraiche mix heat on low heat stirring constantly

6 drain egg tagliatelle add to the pan and stir to cover and server with Parmesan sprinkles over the top


White Wine 187ml
Oil 1tbsp
Egg Yolks 2
Parmesan Cheese. Grated 100g
Eggs 2
Creme Fraiche 600g
Garlic Cloves. Crushed 2
Butter 50g
Chicken Breast. Cubed 200g
Bacon. Chopped 150g
Mushrooms Sliced 150g
Onion Chopped 1
Egg Tagliatelle 300g

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