Pasta Carbonara

You only need 4 ingredients to wow last minute dinner guests with this classic favourite. The rich, creamy sauce is made with pancetta for a delicious smoky flavour.


1 pound long pasta such as bucatini, spaghetti or linguine
1/2 cup diced pancetta
6 egg yolks
1 whole egg
1/2 cup grated Parmesan cheese
Salt and freshly ground pepper, to taste
Freshly grated Parmesan cheese, for serving


Bring large pot of water to a boil. Salt generously. Add pasta to boiling water and cook until al dente.

While pasta is cooking, fry the pancetta in a small fry pan over medium heat until golden brown, about 3 to 4 minutes.

In a large bowl, add egg yolks, whole egg and Parmesan cheese. Whisk to combine. Add cooked pancetta and season with lots of black pepper.

Drain the pasta. Immediately add pasta to the egg mixture and toss. The residual heat of the pasta will thicken the egg mixture to create a rich creamy sauce. Serve with freshly grated Parmesan cheese.

Yield: 4 servings.