Creamy Chicken & Bacon Carbonara

Need some dinner inspo? 

Creamy Chicken & Bacon Carbonara 

300g Fresh Organic Stoneground Fettuccine 

200g Bacon

500g Free range Chicken Thigh 

200g Mushrooms

100g Shallots 

6 Garlic Cloves 

12 tablespoons grated Parmesan 

1 can Organic Coconut Cream

4 Large Free range Eggs 

Salt & Black Pepper 

Cook pasta as per cooking instructions.

Slice mushrooms, bacon and spring onions (set aside a few spring onion slices for decoration) and add to frypan with garlic and chicken. Once cooked, set aside.

In a bowl, mix coconut cream and the Parmesan, salt & pepper. 

When pasta has cooked, strain and return to saucepan. 

Add beaten eggs and mix. Add coconut cream mixture and continue mixing until combined.

Mix in mushroom, bacon, chicken and spring onion mixture and once sauce has thickened with pasta , serve and enjoy!