Creamy Chicken & Wild Mushroom Carbonara


Creamy Chicken & Wild Mushroom Carbonara

200g Free from pasta
1 large chicken fillet
2 thick streaky bacon
1 large wild mushroom sliced
1 large red onion
1/2 cayenne chilli (orange ones)
1 hand full of fresh parsley chopped
1 clove of garlic
1 tablespoon of rapeseed oil
1 tablespoon of parmesan

For the sauce:
1 egg
1 tablespoon olive oil
1 squeeze fresh lemon

To Cook:
Boil the pasta in water for 12 minutes. While the pasta is cooking. Whisk the egg, olive oil and lemon in a jug. Heat the rapeseed oil in a large pan. Put in the bacon and chicken and cook until slightly golden, add the onions, mushrooms and garlic and chilli and cook for a further 2 minutes. Add the parsley. Drain the pasta, put the cooked ingredients into the pasta and stir, then stir in the egg mixture. The residual heat from the pasta will cook the egg, keep stiring and it will become creamy white. Add the parmesan cheese and stir through. Top with a sprinkle of fresh parsley.