Chicken Carbonara in the Thermomix

It had been a quiet day at work, and looking busy all day can be a tiring task, let alone the fact I had been forced into ‘accountable decision making’ training all afternoon.   After work I did my good deed for the fortnight, and went a gave plasma.  Do you guys give blood? I used to be terrified of needles, and a small part of me still is.  I stare at the needle in my arm for the whole half hour willing for nothing to go wrong, but in the end the feeling you get of doing something for someone else brings me back every fortnight.

Anyway, I am veering off topic.  Back to the carbonara! I got home from this long day, and I had bought this pasta on the weekend at the Subi markets that I had been dying to cook with.  8 flavours farfalle, with all natural ingredients like spinach, beetroot and cuttlefish black I knew this was going to taste delicious and look amazing

DSC01199I realise that making a carbonara is fairly unusual when you have farfalle, but hey why not? O had been asking me all weekend for creamy pasta, and hadn’t eaten any of the chicken soup I made so I thought I would oblige.

I searched the interweb for a carbonara recipe and came across a few good ones, but none of them had quite what I wanted (which was bacon, chicken and mushroom).  So I went rogue with the thermomix, and here’s what happened.

FIRST (and I normally forget this), if you want parmesan with your dish then grate this up now.  I used 140 grams, mostly because that’s all I had left in the fridge.  It was ideal for the amount of food that this made (which was about 4 portions)

I LOVE parmesan

I LOVE parmesan


  • one onion, peeled and cut in half
  • about 4 cloves of garlic, peeled (whatever tickles your fancy really)
  • 8 rashers of bacon (more or less)

Throw it all in the thermomix, you know the drill.  About 5 seconds on speed 5 should do it, turn the dial up a bit higher if you want it more finely chopped or leave it on a little longer.  Scrape down the sides and repeat should you feel the need.

It should look somewhat like this

It should look somewhat like this

Throw in about 30g of oil or butter (I used truffle oil!) and cook on varoma, speed 1 for 8-10 minutes.  I cooked it for 10 minutes but I like my onion a little more cooked than most, 8  minutes should do it if you’re a fairly normal person.

Next up, add the chicken.  I had about 500g of chicken, which unluckily for me I hadn’t gotten out of the freezer earlier in the day. It was sitting in a sink of hot water for about half an hour, but that just wasn’t cutting it.

My awkward lump of chicken

My awkward lump of frozen chicken

Well, what was I going to do with this? It was a little soft on the outside, but rock hard all the way through.  Luckily, last time I was in Bali, O and I took a cooking class, and the guy who was running it had the most amazing knife – it was so solid and I swear could slice through anything.  I asked him where I could get one, and he sold me his and said he could get another one easily.  He probably made a profit, but it only cost me $20 so I didn’t have a problem with it!

My amazing knife

My amazing knife

This was the answer to my frozen chicken problems.  I got on my merry way, chopped up the chicken into bite sized pieces and threw it in the thermomix and cooked for 5 min varoma reverse speed 1. While this is happening put some water on to boil for your pasta.

After the 5 minutes, the chicken was no longer pink on the outside, and it was time to crack on with the good stuff.

  • 3 fairly large field mushrooms
  • 200g of thickened cream
  • about 1/2 cup of whipping cream, maybe a little less depending on how saucy you want your carbonara.  If you are feeling a bit health conscious at this point in time, you could switch this out for low fat milk.  Needless to say, I wasn’t.

Throw all this in, and cook for about 10 min varoma reverse speed 1. I cooked it for a couple of minutes longer, just because my chicken was frozen to start with.  But I think if it wasn’t then 10 minutes will be plenty.

Now I know you are a domestic goddess (or god, as the case may be).  And whoever you are cooking for should know that, at least they should by the time you finish making this for them.  But if you feel like they may need a little extra convincing, now is the time to make homemade garlic bread.



If you have some nice bread lying around – ciabatta, turkish or what have you, then great.  If not, just slice some normal bread diagonally and once you slather butter and garlic all over it no one will be complaining.



You want a decent amount of garlic and butter on it, then just lay the bread out on some baking paper in a tray and pop it in the oven for about 10 minutes on around 200 degrees. Now is probably a good time to put your pasta in as well.

Mmmm, pasta

Mmmm, pasta

Now everything is happening. The thermomix beeps to tell me it’s done, and to be completely honest when I opened the lid and had a look at what I had made, I was a little disappointed.  Even though I had it on reverse, the chicken had shredded a little and it wasn’t the prettiest meal ever. BUT, I stuck a fork in and gave it a go and it tasted absolutely amazing. Like, ridiculously good. Creamy and bacon-y and salty and incredible.

I popped it in a bowl with my glorious pasta, and covered in parmesan cheese


Of course, it needed to be paired with some red wine and the fabulous garlic bread

pasta with wine

Johnny Q Cab Sav – the best red wine under $12 I have ever tasted

We sat back and enjoyed, watching masterchef and O even did the dishes for me afterwards.  Although I did only use the thermomix, so he got off fairly easy.


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