Chicken and Bacon Carbonara with Parmesan Tuiles and Bacon Shards

Winter is descending on us quickly so why not try out our spectacular Carbonara recipe that the chefs at Victoria have created. It really is the perfect comfort food!


2 x chicken breasts
1 x onion, chopped
2 x garlic cloves, chopped
50g of parmesan cheese, grated
50g chopped parsley
250g back bacon, sliced into strips
100ml double cream
100g button mushrooms
50g butter
50g flour
1 pint of milk
Pinch of ground nutmeg
1 tbsp cream cheese
300g dried linguine

Serves 6

Step 1: Make a béchamel sauce by melting the butter and mixing with the flour in a saucepan. After just under a minute, add the milk gradually to form a sauce. (Top tip – replace some of the milk with vegetable stock for more flavour!)

Step 2: Roast the chicken in the oven and slice

Step 3: Cook some linguine in a large pan of boiling water with a dash of oil & salt.

Step 4: While the pasta is cooking, fry the onion & garlic in a saucepan until soft. Add the mushrooms and continue to cook, followed by the bacon strips. Once cooked add the béchamel sauce, cream cheese and double cream to form the carbonara sauce. Season to taste and add the parmesan, chopped parsley and cooked chicken strips.

Step 5: Drain the linguine and add to the sauce. Mix well and serve straight away!

Chicken and Bacon CarbonaraIMG_12533

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