1. Heat a large frying pan, or wok, add 1tsp of the oil and the bacon and fry until it starts to brown. Add the chopped mushrooms and cook for about 5 mins until they are browned. Tip these into a bowl and reheat the pan with the rest of the oil. Add the chicken and fry until just coloured.
2. Pour the wine into the pan, let it sizzle for a couple of minutes, and then add the crème fraîche. Bring to a gentle simmer for 8 mins, put the bacon and mushroom mixture back in and reheat for a couple of mins.
3. Meanwhile, cook and drain the pasta according to directions on the pack.
4. Take the bacon and mushroom mixture off the heat, cool for 1 min and then beat the egg yolks, one at a time, into the sauce to thicken it. Season.
5. Add the hot pasta to the pan, or wok, and mix in well with seasoning and chopped parsley. (Not suitable for freezing).



Please see video