250g egg fettuccine pasta
2 tablespoons Olivado Extra Virgin Olive Oil
400g Waitoa free range chicken breast, cut into bite-sized pieces
3-4 rashers bacon, chopped
½ cup mushrooms, thinly sliced
2 teaspoons minced garlic
½ cup cream
6 egg yolks
1/2 cup grated parmesan cheese, plus extra for topping
salt and pepper to taste
Cook the fettuccine according to the packet instructions. Drain and set aside.
Add the olive oil to a large fry pan and cook the chicken pieces until cooked through. Remove from the pan and set aside.
Reusing the same pan, cook the bacon over a medium high heat until golden. Add mushrooms and garlic and cook another 1-2 minutes until mushrooms are tender and garlic is fragrant.
Stir in the cream, parmesan cheese, cooked chicken and pasta and continue to gently stir for a couple of minutes until the parmesan is melted.
Add the egg yolks and stir to coat in all the sauce.
Season to taste, top with additional parmesan cheese if desired and serve with a garnish of fresh thyme.