Fettuccine Chicken Carbonara

Preparation 10 minutes

• 300g fettuccine
• 2 teaspoons vegetable or olive oil
• 250g chicken breast fillet, thinly sliced
• 4 bacon rashers, rind removed, coarsely chopped
• 3 cloves garlic, sliced
• 300ml cream
• ⅔ cup freshly grated parmesan, plus
• ⅓ cup extra
• 2 egg yolks
• ¼ cup loosely packed flat-leaf parsley
• 2 green onions, diagonally sliced

 Cooking  20 minutes

1. Cook pasta in a large saucepan of boiling salted water for 8 minutes or until tender. Drain. 
2. Meanwhile, heat oil in a large frying pan over moderate heat. Cook chicken, in batches, for 3 minutes or until browned and cooked. Add bacon and garlic; cook and stir for 3 minutes or until browned. Add cream and parmesan; bring to the boil. Stir in egg yolks; cook and stir for 2 minutes or until mixture thicken. 
3. Add pasta and chicken to cream mixture; cook and stir for 1 minute or until heated. Serve pasta topped with parsley, onion, and extra parmesan.

 NUTRITION 3695kJ;

 55g fat (28g sat);

 41g protein; 

55g carbohydrate;

3.5g fibre a serve