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Fool Proof Carbonara

Updated: Dec 14, 2021

Carbonara. The bane of my pasta existence. How could one claim to be a lover of all things cooking and pasta and yet not be able to create such a 'simple' dish. I honestly made this dish dozens of times and split the gosh darn eggs. Every. Single. Time. It drove me mad. After tons of reading and research, I finally found a solution that worked... granted, it is not as rich as your traditional carbonara, however I like it this way as it means I can eat more without feeling as though I've bathed in cheese sauce.


1medium onion, finely sliced 1 pkt of your fav "Real Pasta"

At least 2 cloves of garlic, finely chopped 2 whole free range eggs

1/2 a large yellow capsicum, sliced 1/4C cream

1 bunch of asparagus Lots of parmesan


- Bring a large pot of water to the boil

- Heat a splash of olive oil in a large frying pan (Large enough to hold the entire meal)

- Gently sweat the onions, you don't really want them to colour, this way they will be nice and sweet.

- Add in the capsicum, asparagus and garlic, continue cooking until slightly softened.

- While the veges are gently cooking, cook the pasta in the boiling water, 3 mins

- Once veges are tender, add the pasta

- In a small bowl, whisk up the eggs with a fork, add cream and about 1/4C parmesan, mix well.

- Remove the frying pan from the heat, leave for a minute or two and then add the egg mix. Gently stir the pasta around, continue mixing until each strand has been coated and it is looking gorgeous and silky.

- Season well with plenty of salt and pepper

- Serve with a generous grating of parmesan on top. ENJOY!

Note: You can easily make this a non-veg meal, add some bacon in when cooking the vege. Or cook some chicken in a separate pan, add to the vege pan once cooked. Or a bit of spicy sausage or chorizo is great!!

The secret to this working is adding the eggs to cream. Traditional recipes have you use hot pasta cooking water to the eggs to temper them but this just never worked for me...

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