Creamy Chicken Carbonara

In Italy, Carbonara is traditionally served without cream, just bacon, egg, pasta and parmesan. This is because even though lovely creamy sauces are delicious, Italians are all about highlighting the pasta. I was fortunate enough to visit Italy for 3 weeks (too long ago now) and had the most wonderful food, I can’t begin to tell you how much I loved the food.

On one of the weekends, I happened to meet up with friend and stay at her house for the night. She made Carbonara with cream and said that she liked it better this way, but made sure that if she ever served it to friends (mostly Italian) she would make sure to call it Creamy Carbonara, just so they weren’t expecting the original way of making it.

This recipe came about as one night I wanted to make Creamy Carbonara and I didn’t have enough bacon (just 1/2 a slice) so I decide to put chicken in it. It was delicious and so I made it again putting a more substantial amount of bacon in it and this is it… still the same way I make it… Now I have included a Thermomix version… which has the extra 300 ml of water as you cook the pasta in the sauce!

This pasta really does need to be served immediately. It starts to get really thick if you don’t eat it straight away, because the egg really does thicken the cream very well and then the pasta starts to absorb all the sauce. It is a very large serve, so you could halve it if you’re not feeding a lot of people. I do often make it and heat it up the next day by adding a bit of water or milk to the mixture, so it doesn’t get too dry.

This recipe serves 6 – 8 people


100g of Parmesan Cheese (pre grated)

1 Red Onion

20ml (g) Olive Oil

300g Bacon (cut into strips)

600ml (g) Pure Cream

500g Chicken Thighs (chopped into strips or squares)

2 Eggs (beaten)

400g Dry Pasta (shells, penne, fettuccine, spaghetti)

Salt and pepper to taste

Chopped parsley (to serve)

300ml (g) Boiled Water (Thermomix Version ONLY)

Please note if you own a TM5 you can add 500g of pasta and 400g of boiling water to give you an extra serve if needed!


1. Boil pasta according to packet rinse and set a side. (reserve some of the pastas cooking liquid just in case)

2. Finely slice red onion and place in a large (minimum 3 litre) frying pan with oil and sauté until transparent.

3. Add in chopped bacon and cook until bacon is transparent.

Creamy Chicken Carbonara

Make sure the bacon has a bit of fat on it, that is where the flavour comes from.

4. Add in chopped chicken and continue cooking until almost cooked.

5. Turn down the heat and add cream, salt and pepper to taste, allow the mixture to gently simmer for 10 – 15 minutes.

6. When ready, pour cooked pasta into the large pan and stir through, making sure the pasta is coasted in the sauce and remove from heat.

7. Quickly stir in beaten egg and half of the parmesan cheese and mix well until egg is completely mixed into the pasta.

8. If a bit thick (depends on evaporation and type of pasta) add a little of the cooking water you reserved from the pasta.

9. Serve immediately with chopped parsley and other half of parmesan cheese.



This recipe was made in the TM5 and can be made with exact Quantities in the TM31.

1. Place halved onion into Thermomix and chop, 3 seconds/speed 5, scrape down the sides of the bowl.

2. Add oil and chopped bacon and sauté 6 minutes/Varoma/REVERSE/speed 4 with the (Measuring Cup (MC) off the lid)

3. Add cream, chopped chicken, salt and pepper, cook 10 minutes/Varoma/REVERSE/speed 1, with the mixing basket on the top to stop splashing.

4. Scrape the bottom of the mixing bowl to make sure nothing has stuck to it, add boiling water and pasta to the mixing bowl (on top of what is already in the bowl), cook for another 10 minutes/Varoma/REVERSE/speed 1 with the mixing basket on the top to stop splashing.

5. Meanwhile, in the ThermoServer place the eggs and give them a good beat, then add half of the Parmesan cheese and mix well.

Creamy Chicken Carbonara

6. When cooked add half of the Carbonara to the ThermoServer and quickly stir in the egg to mix it through the pasta. Add the rest of the contents on the mixing bowl and continue to stir until egg has stirred complexity though (You don’t need to cook the egg as the temperature of the cream and pasta is enough to complete cook it and thicken the sauce.

Creamy Chicken Carbonara

Stir in half of the mixture first, then quickly add the rest to the ThermoServer.

7. Serve immediately with the rest of the parmesan some chopped parsley and cracked pepper if desired.

Creamy Chicken Carbonara

If you don’t serve it immediately it will just keep getting thicker and thicker… when re-heating you can add some water to make it a little runnier.

This is my yummy version of a classic Italian dish. I hope you will take a chance with this recipe and give it a go! Really cream, bacon, chicken and egg you can’t really go wrong!

Do you have to cook for fussy eaters or people who are very picky? I would love to hear your solutions and as always love hearing from you and what you have cooked!

Enjoy Irresponsibly!

Liz x


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