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RECIPE: Easy pasta carbonara

Try this pasta with prosciutto instead of the more often used bacon. Or for a vegetarian version, zucchini or mushrooms work well too.

One of the beauties of Italian food is its simplicity - and they don't come much easier to prepare (or enjoy) than this delicious pasta dish.




  • 200 g fettuccine or thick pasta
  • egg yolks (55-60g eggs)
  • 1 cup (250 ml) single (pouring) cream
  • ? cup (25 g) finely grated parmesan cheese
  • sea salt and cracked black pepper
  • 4−6 slices prosciutto or 3-4 mushrooms or half zucchini
  • extra finely grated parmesan, to serve



1. Cook the pasta in a large saucepan of boiling salted water for 8−10 minutes or until al dente. Drain, return to the pan and place over low heat.

2. Add the egg yolks, cream, parmesan, salt and pepper and stir for 2 minutes or until the sauce has thickened slightly and coated the pasta.

3. Place on serving plates and top with torn pieces of prosciutto. Sprinkle with extra parmesan to serve.


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Published: 22 July 2020

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