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Easy carbonara

Easy carbonara

Total Time
35 min
15 min
20 min
Cheese, bacon and eggs unite in this classic Italian pasta dish. You won’t see any cream being used here – we’ve made it the traditional way. Get ready to dig in!


Brown onion

1 medium, finely chopped


2 clove(s)

Shortcut bacon

90 g, (buy 100g), fat trimmed, coarsely chopped

Dry pasta

240 g, spaghetti variety

Egg yolk

3 medium, lightly beaten

Grated parmesan cheese

½ cup(s), (40g)

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a non-stick frying pan with oil and heat over medium heat. Cook onion, stirring occasionally, for 6–8 minutes, until softened, adding a splash of water if it starts to stick. Gently crush garlic cloves with back of a spoon, then add to pan with bacon. Cook, stirring, for 5 minutes or until bacon is golden. Remove and discard garlic.
  2. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet instructions. Reserve 100 ml of the pasta cooking water. Drain pasta and return to pan.
  3. Add bacon mixture, egg yolks and parmesan to pasta and quickly stir to combine, allowing heat from pasta to cook egg and form a sauce. Stir in a little of the reserved pasta water to thin sauce so it coats spaghetti. Season with salt and pepper. Serve.


COOK'S TIPS: Make it a boscaiola by adding some sliced button mushrooms to the pan with the onion in step 1. You need to quickly and continuously stir the pasta as you add the egg yolks so it doesn't turn to scrambled egg.