Pasta Carbonara Recipe

Name: Pasta Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp Olive oil; 150 grams Pancetta, sliced; 500 grams Tagliatelle pasta; 6 Egg yolks; 150 ml Pure cream or creme fraiche; 30 grams Butter; 1/4 cup Chopped parsley; 2/3 cup Grated Parmesan; 2/3 cup Australian vintage (or any strong/bitey) cheese; 1 Cracked black pepper to taste

Servings: persons

1 tbsp Olive oil
150 grams Pancetta, sliced
500 grams Tagliatelle pasta
6 Egg yolks
150 ml Pure cream or creme fraiche
30 grams Butter
1/4 cup Chopped parsley
2/3 cup Grated Parmesan
2/3 cup Australian vintage (or any strong/bitey) cheese
1 Cracked black pepper to taste

1
Heat oil in a large pan and fry pancetta until crisp.
2
Meanwhile- cook pasta in salted water.
3
Strain and set aside.
4
Add the parsley and butter to pancetta.
5
Then add the pasta and cheeses.
6
Toss to combine.
7
In a bowl, whisk cream and egg yolk.
8
Remove pan from heat before pouring over pasta.
9
Toss again- sauce will thicken when cooked by heat of pasta.
10
Season and serve with a little extra grated Parmesan.
11
Very simple, classic pasta dish that is an absolute ripper.
12
Some mushrooms could have worked in this dish too I think.
13
Enjoy!

1055

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tbsp Olive oil, 150 grams Pancetta, sliced, 500 grams Tagliatelle pasta, 6 Egg yolks, and more.

Yes, Pasta Carbonara falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta Carbonara

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