Chicken Carbonara

Prepare all your ingredients: finely dice the onion, chop the chicken and bacon, mince the garlic, halve the brussel sprouts, grate the parmesan, and chop the parsley.

Cook the pasta in a large pot of salted boiling water for 3–4 minutes until al dente. Reserve ½ cup of the pasta water, then drain and set aside.

Heat olive oil in a large pan over medium heat. Cook the onion for 2–3 minutes until soft. Add chicken and cook until browned, then add the bacon and cook for another 3–4 minutes until slightly crispy. Stir in the garlic and cook for 30 seconds. Turn off the heat.

In a bowl, whisk together the eggs, trim milk, truffle mayo, and a good pinch of salt and pepper until smooth.

Add the pasta to the pan with the chicken and bacon. Pour in the egg mixture and stir quickly for 1–2 minutes to coat the pasta and thicken the sauce. Add a splash of pasta water if needed to loosen it.

In another pan, melt the butter over medium heat. Add the brussel sprouts and cook for 5–7 minutes until golden and tender. Season with salt and pepper.

Serve the pasta topped with the brussel sprouts. Finish with grated parmesan and chopped parsley.