Project Description

The name may come from the Italian word carbone meaning “coal”, alluding to the freshly ground black pepper which is an essential finishing touch to this dish. Though the ingredients are few, it is imperative they are of good quality, especially the pasta.

Servings: 4 as a main or 8 as an entrée
Preparation Time:  5 minutes
Cooking Time: 10-15 minutes

500g good quality dried spaghetti
¾ cup (60ml) extra-virgin olive oil
3 cloves garlic, finely chopped
2 whole bird’s-eye red chillies
125g Australian bacon, chopped
2 large fresh free range eggs, lightly beaten
½ cup (40g) parmesan cheese, freshly grated
freshly ground black pepper

  1. Cook pasta in at least 4 litres of salted boiling water, following the packet directions or until the pasta is al dente.
  2. Meanwhile warm 1 tablespoon of olive oil in a small frying pan and add bacon. Cook until crisp. Drain. Add remaining oil, garlic and chillies to the pan and cook gently so that the garlic doesn’t burn but releases its aroma.
  3. Combine the eggs and parmesan in a small bowl and whisk together.
  4. All the action happens at the end of this dish so have a large serving bowl heated and ready. As soon as the pasta is cooked, drain it and pour into this bowl. Remove the chillies (a gentle flavouring ingredient only) from the oil and pour the contents straight from the heat over the pasta with the bacon and then immediately follow with the egg and cheese mixture. Toss well and serve immediately topped with plenty of freshly ground black pepper.

Lyndey’s Note: Using best quality Australian bacon and parmesan cheese as well as the freshest free range eggs will make this simple dish special.
Wine: Spaghetti carbonara with its rich broad flavours can be a match for chardonnay unless you have hot chilli in it (which admittedly I love) so best to try a wine with less tannin like a viognier.