Ingredients:

2 tspn olive oil
250g button mushrooms
6 rashers smokey streaky bacon
4 skinless chicken thighs
100ml dry white wine
200ml creme fraiche
2 medium egg yolks
300g linguine or spaghetti
salt and pepper for seasoning
fresh chopped parsley

Directions:

In a heated fry pan, add one teaspoon of olive oil and bacon.  You will only need a little bit of oil because the fat will come out of the bacon.Cook for 2-3 minutes until bacon is golden.

Add mushrooms to pan as bacon turns brown.  Stir ocassionally.  Cook for 4-5 minutes until mushrooms soften.  Once cooked, remove from pan and place into a separate bowl.

Add another teaspoon of olive oil to pan.  Once hot, add chicken to the pan.  Cook for 4-5 minutes until it turns golden.  Add wine to the pan and let it sizzle for a few minutes.  Add the creme fraiche and stir.

Heat the creme fraiche on a gentle simmer for 5 to 8 minutes until the sauce reduces and it is a thickens slightly.  Add back into the pan the bacon and mushrooms.  Reduce the heat and let it simmer.

Turn off the heat under the pan.  Add egg yolks one at a time, stirring in each one to thicken the sauce.  Keep stirring, because you don’t want the egg to cook (like scrambled eggs).

Add parsley and salt and pepper to season.

Add in drained cooked pasta and stir all ingredients well.

Serve immediately – enjoy your chicken and mushroom carbonara.