Slow-Cooked Creamy Chicken Carbonara

4
Servings
10m
Prep Time
105m
Cook Time
1h 55m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (508.9 g)
  • Calories 926.1
  • Total Fat - 44.4 g
  • Saturated Fat - 17.8 g
  • Cholesterol - 611.3 mg
  • Sodium - 57599.1 mg
  • Total Carbohydrate - 77.7 g
  • Dietary Fiber - 3.6 g
  • Sugars - 4.4 g
  • Protein - 50.8 g
  • Calcium - 397.4 mg
  • Iron - 7 mg
  • Vitamin C - 6.1 mg
  • Thiamin - 1.1 mg

Step 1

Heat oil in flameproof bowl of slow cooker or large, deep frying pan and add onion, garlic and chicken and cook, stirring, for 5 minutes or until chicken just changes colour and then add bacon and cook for 2 minutes.

Step 2

Transfer bowl to slow cooker (if using a frying pan add to a slow cooker bowl) and then add stock and cover and cook on HIGH for 1 hour and then add spaghetti and cover and cook for a further 30 minutes or until just tender and stock is absorbed.

Step 3

Whisk eggs, yolk, cream and half of the parmesan together in a jug. Season with salt and pepper and gradually pour into slow cooker, tossing pasta until well coated and cook, tossing, for a further 5 minutes or until sauce thickens and is heated through and now add parsley and toss to combine and sprinkle with remaining parmesan and serve with salad leaves.

Tips & Variations


No special items needed.

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