Spaghetti Carbonara

  • Cooking Time


  • Serves



  • 185g South Cape Extra Aged Parmesan
  • 500g spaghetti or fettucine pasta
  • 1 teaspoon olive oil
  • 200g pancetta or streaky bacon, sliced
  • 3 eggs
  • ½ cup cream
  • 1 tablespoon chopped continental parsley
  • Freshly ground black pepper, to taste


Spaghetti Carbonara is an old favourite. A great family meal, this pasta dish can be tossed together in under 30 minutes. Simple and delish!

1. Finely grate Parmesan.

2. Cook spaghetti in a large pot of boiling salted water until al dente.

3. Meanwhile, heat oil in a frypan and sauté pancetta until crisp. Drain on absorbent paper.

4. Combine half the parmesan with the eggs and cream and lightly beat with a fork.

5. When cooked, drain pasta, reserving 1 cup of cooking liquid.

6. Quickly toss hot pasta with egg mixture, stirring until just set and adding a little cooking liquid if needed.

7. Stir in pancetta and parsley, spoon into bowls and serve sprinkled with pepper and remaining Parmesan.