Steve Gilroy’s Creamy Chicken & Bacon Carbonara

    From our ‘Meet The Chef’ series, we met Steve Gilroy, Head Chef at Blair Castle & Gardens, who shared with us his incredible creamy chicken carbonara recipe! It’s quick, it’s easy, and it’s one the whole family will thoroughly enjoy!

    *Recipe & food imagery is the Chef’s own: all rights reserved, copyright 2025

    Ingredients

    For The Pasta

    • 12 oz Spaghetti or tagliatelle
    • Salt (For the boiling water)

    For the Sauce:

    • 2 tbsp olive oil
    • 6 Slices Bacon (chopped)
    • 1 Large Chicken Breast (diced)
    • 1 Cup Mushrooms (sliced)
    • 3 Cloves Garlic (minced)
    • 2 Large Eggs Yolks
    • 250 ml double cream
    • ¾ Cup Grated Parmesan Cheese (plus extra for serving)
    • 1 Tsp black pepper
    • ½ Tsp Salt
    • 2 Tbsp Fresh parsley (chopped)

    Instructions

    1. Add salt to a pan of boiling water enough that you can taste it. Add the pasta and cook as per the instructions on the packet.
    2. While this is cooking, put the olive oil into a hot pan and add the chicken and bacon. Sear off until you have a nice golden colour, remove from the pan, add the other spoonful of oil and cook the mushrooms until soft and coloured.
    3. Add the meat back with black pepper, garlic, and salt.
    4. Pour in the cream and reduce till it starts to thicken.
    5. Add half the parmesan and the pasta, and stir in the egg yolks.
    6. Finish with fresh parsley and add more pepper and parmesan to your taste.
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