Lavender House Carbonara Pasta
This guest favourite is easy, filling and delicious.
Ingredients
500g Penne Pasta
1 tbsp Extra Virgin Olive Oil
500g Chicken Breast Fillets, cut into 2cm pieces
250g short-cut bacon rashers, sliced
2 garlic cloves, crushed
1 cup (250ml) Stock Chicken
2 Free Range Egg yolks
3/4 cup (185ml) thickened cream
1 tbsp Cornflour
1/2 cup (40g) parmesan, finely grated
2 tbsp flat-leaf parsley, chopped
Method
Step 1
Cook the Penne in a saucepan of boiling water following packet directions. Drain.
Step 2
Meanwhile, heat the Extra Virgin Olive Oil in a frying pan over medium heat. Add chicken and cook for 4 mins, turning, until golden and cooked through. Transfer to a plate. Add bacon to the pan and cook, stirring, for 2 mins or until golden.
Step 3
Whisk garlic, Stock Chicken, egg yolks, cream, cornflour and half the parmesan in a bowl. Season. Return the chicken to the pan over low heat. Add the egg mixture and pasta. Cook, tossing, for 1-2 mins or until pasta is coated and the sauce thickens. Top with parsley and remaining parmesan.
Serve with a garden salad.
