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Farmhouse Carbonara

My mouth instantly started watering as I uploaded this photo

Farmhouse Carbonara

As you might have guessed I’m a massive fan of Italian food. Its typically cheap to make, its smells amazing, it CAN be healthy and it just gives that “carb hug” when you need it the most. As I’m keen to point out “I’ve never met a carb I haven’t liked”

Carbonara is a favourite in this house. This Particular version has been inspired by a meal we had out at Florentino’s in Carmarthen (a town about 20 miles from where we live. If you’re in the area and are lucky enough to have the spare cash, I would heartily recommend visiting these guys. Until then, here is my approximation of their Carbonara with a few twists.


  • 4-5 Chicken breasts, dependant on size
  • 450-500g of Mushrooms (preferably Chestnut variety)
  • 500ml Double Cream
  • 1 ball of Mozzarella Cheese
  • Smoked Pancetta
  • Grated Hard Italian Cheese
  • 1 Egg
  • Tarragon
  • Tagliatelle
  • Olive Oil


  • Chop up the Chicken and Mushrooms into chunks.
  • Add a small splash of olive oil to the pan and heat until visibly hot.
  • Empty the Pancetta into the hot pan and cook.
  • Leaving the oil from the Pancetta in the Pan, add the chicken and mushrooms and stir until chicken starts to brown and mushrooms become soft.
  • Reduce Heat and allow to simmer, stirring occasionally.
  • Place the Tagliatelle in a deep saucepan and add salted water (not only will the water boil quicker but the sodium from the salt will prevent the pasta clumping) Bring to the boil, simmer for 12 minutes, stirring occasionally.
  • The egg yolk is optional, personally I prefer it, so separate the yolk from the white of the egg.
  • Cut the Mozzarella into cubes and add it to the pan along with the egg yolk and Double Cream. Keep this moving in the pan with a wooden spoon. The mixtures colour will go from white to a light beige, this is because of the additional ingredients and is nothing to worry about.
  • Add a few tablespoons of the Pasta Water to the sauce when it becomes thick, this will obviously dilute the sauce but give it a little dimension with the combination of carbohydrates and salt in the water.
  • Once the Pasta is ready, drain in the colander and drizzle some olive oil over it, toss it around the colander, add to the pan of sauce and mix thoroughly.
  • Decanter into pasta bowls and garnish with some grated Italian hard cheese.
  • Sit back, take credit for the feast, after all, you made it and enjoy.

Published by Cooking At The Crowleys

I love cooking, photography and live on a tight budget. Good, tasty and occasionally nutritious food need not cost a fortune. Join us on a journey to expand your skills and food experience. You might even enjoy it.

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