Spaghetti carbonara

This traditional Roman dish is one of the most beloved around the globe. It is believed to have derived its name from woodcutters known as ‘Carbonaro’ (the Italian for charcoal burner), who collected wood to make charcoal and created a version of this hearty pasta dish to sustain them while in the mountains working. 









  • 100g San Remo Spaghetti Pasta No. 5 (19240)


Carbonara sauce

  • 40ml Bulla Cooking Cream (88574)
  • 1 egg yolk
  • 15g Perfect Italiano Shredded Parmesan Cheese (5755)
  • 10ml olive oil
  • 50g pancetta, finely chopped
  • 1 clove garlic, finely chopped
  • 20ml reserved pasta water



  • Sea salt
  • Ground black pepper
  • 15g Perfect Italiano Shredded Parmesan Cheese (5755)
  • 4-5 sage leaves, fried until crispy


1. For the spaghetti

Boil water in a pot and add salt to create sea salty water. Cook 100g of the spaghetti for 12 minutes or until al dente. 

2. For the carbonara

In a small bowl add the cooking cream, egg yolk, and the shredded parmesan cheese. Whisk with a fork until well combined, set aside. Heat a heavy based frying pan over medium heat, adding the olive oil and pancetta. Sauté for 1-2 minutes until the pancetta turns golden. Turn down the heat and add in the garlic, sautéing until it softens. 

Remove the pan from the heat and toss in the cooked pasta, adding 20ml of the reserved pasta water. Toss to coat while distributing the pancetta around the pan. Add the cream, egg and cheese mix to the pan while the pasta is still hot. Gently toss the pasta to fully coat with the sauce, return to a very low heat and stir constantly to thicken the sauce a little. You can add more reserved pasta water until you have the desired consistency. Be very careful of the heat applied to the carbonara within the final stages – do not overheat at this point or you risk scrambling the sauce.

3. To serve

Season to taste with sea salt, black pepper and sprinkle with extra parmesan cheese and a scatter of crispy sage. 


*This is a make to order dish, multiply as required. For best results cook 2-3 serves in a pan at a time.