Spaghetti Carbonara



  • 500 g dry spaghetti
  • 2 egg yolks
  • 3 eggs, lightly beaten
  • 2 tbsGourmet Garden Lightly Dried Parsley , Lightly Dried,
  • ½ cup grated Parmesan cheese
  • 1 ½ tbsp olive oil
  • 100 g pig cheek (pancetta or rindless bacon), chopped
  • 1 tbsGourmet Garden Garlic , Cold Blended Paste
  • ⅓ cup white wine
  • 1 cup pasta cooking water
  • salt and black pepper


(per Serving)

Nutrition information coming soon


  • 1 Cook the pasta in a large saucepan of boiling salted water according to packet instructions.
  • 2 Meanwhile, combine the eggs, Lightly Dried Parsley and grated Parmesan in a bowl. Season well with salt and black pepper.
  • 3 Heat the olive oil in a deep frypan over medium-high heat. Add the chopped pancetta and fry for about 2-3 minutes until crisp. Reduce the heat to low, wait a few seconds for the frypan to cool a little (this will ensure the garlic doesn't burn), then add the Garlic Paste.
  • 4 Deglaze with white wine. Cook for about 30 seconds until fragrant. Add the pasta cooking water and the just drained, hot spaghetti to the frypan and toss to coat.
  • 5 Remove from heat, stir the egg mixture into the spaghetti and continue stirring for 1 minute to coat all the pasta, and to ensure the egg mixture stays smooth and creamy and doesn't scramble. Serve immediately. Sprinkle with extra Lightly Dried Parsley to serve.

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