Main Dishes

Aussie Chef Style Carbonara


After trying many Carbonara recipes I enhanced a combination of a few of the ones I had been shown by Italian Chefs in Melbourne and I decided to add a few extra flavor enhancers. Try it for yourself and tell me what you think.

250 grams Fresh Pasta Noodles (cut to your favorite style - mine is a large fettuccine )
100 grams Smokey Bacon
100 grams Brown Onion
2 cloves Garlic (crushed)
50 milliliters White Wine (Riesling or something fruity - Brandy is also a great alternative)
150 milliliters Cream
2 Egg Yolks
250 grams Parmesan Cheese grated
25 grams chopped fresh Parsley (garnish)
10 grams Himalayan Pink Rock salt grated
10 grams cracked Black Pepper
In a large saucepan add enough water to cook the pasta in. Bring to the boil then cook the pasta until al dente. Strain almost all of the water from the pasta but leaving at least a few tablespoons to bind the sauce with the starch remaining from the pasta. In a frying pan add a drizzle of Olive Oil and saute the onions, garlic and bacon until well cooked. Now add the wine and cook until the ingredients have absorbed the moisture. Now add the cream, half the Parmesan and the seasoning. Allow the cream to combine with the ingredients then add the pasta and the remaining water into the pan. Toss the ingredients through and check the seasoning. Take the pan away from the heat and quickly mix through the egg yolks ( make sure you are off/away from the heat as you do not want to scramble the eggs). There will be enough heat in the pasta to combine the egg with the sauce and create a beautiful glaze on the pasta. Quickly serve and garnish with parsley, remaining Parmesan and extra black pepper as desired, NOTE: This sauce is not good for reheating so don't create leftovers.


442% DV

1813% DV

602% DV

155% DV

515% DV