Chicken and mushroom carbonara

Chicken and mushroom carbonara



  • 300g penne, cooked al dente (reserve some cooking water from the pasta)
  • 4 egg yolks
  • 1 cup parmesan cheese, grated
  • 1 cup (250ml) thickened cream
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 500g chicken breast, cut into 2cm pieces
  • 200g mushrooms, sliced
  • 3 shallots (green onions), sliced
  • 4 cloves garlic, crushed
  • salt and pepper


In a bowl, whisk together the egg yolks, parmesan cheese and cream and set aside.

In a frying pan, heat the olive oil and butter together and fry the chicken pieces until golden.

Add the mushrooms, shallots and garlic to the pan and cook for a further 2 minutes.

Reduce the heat to low and pour in the egg mixture and stir constantly, adding a ladle or two of pasta water to thin the sauce.

Add the pasta to the pan and toss until well coated. Then season with salt and pepper to taste.


  • Don’t forget to reserve the cooking water to thin the sauce. This is important.
  • You need to work quickly when making the sauce so you don’t end up with scrambled eggs. Make sure that you have everything ready before you start making the sauce.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions


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