Pasture to Plate


Spaghetti Carbonara

This creamy classic goes a long way, perfect for feeding a hungry family.

Serves 4


  • 400g Oliana spaghetti
  • 1 tbs Oliana olive oil
  • 200g rindless bacon or pancetta, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 3 eggs
  • 3 egg yolks
  • 1 cup finely grated parmesan
  • 60ml thickened cream
  • ΒΌ cup chopped fresh continental parsley
  • Shaved parmesan, to serve


Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Return to the pan.

Meanwhile, heat the oil in a frying pan over medium heat. Cook the bacon or pancetta, stirring occasionally, for 5 minutes or until crisp. Add the garlic and cook for 1 minute.

While the pasta is cooking, combine the eggs, egg yolks, parmesan and cream in a bowl. Season with pepper.

Add the bacon, egg mixture and parsley to the pasta. Toss to combine. Season with salt and pepper. Divide among serving plates and top with shaved parmesan.