Carbonara with Norfolk Bay Smoked Mussels

Carbonara with Norfolk Bay Smoked Mussels
Preparation time: 20 mins    Cooking time: 30 mins    Serves: 4-6


  • 1 tablespoon olive oil
  • 30g butter
  • 1 onion, finely diced
  • 100g prosciutto, diced
  • 80g bacon, diced
  • 4 cloves garlic, crushed
  • 3 eggs
  • 450ml cream
  • 3 teaspoons Dijon mustard
  • 3 teaspoons tomato chutney
  • 125g grated tasty cheese
  • 60 grated Parmesan
  • 1 packet Norfolk Bay smoked mussels
  • 3 cups cooked pasta
  • 3 tablespoons chopped parsley


Heat the oil over medium-high heat and add the butter and stir until melted. Add the onion, prosciutto and bacon and sauté over medium-low heat until the onion is soft. Add the garlic and cook for one minute more.

Whisk together the eggs, cream, Dijon and chutney until combined, then stir into the bacon mixture. Bring almost to boiling point, stirring constantly, until the mixture thickens. Stir in the grated cheese and Parmesan until melted.

Stir in the mussels and reheat, then stir in cooked pasta. Heat through thoroughly. Add salt and pepper to taste. Sprinkle with chopped parsley to serve.

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