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Michael Weldon's classic carbonara

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Twirl some delicious pasta around your fork with this classic carbonara. It’s the perfect winter comfort food.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes, + cooling time


  • 500g fettuccine
  • 200g streaky bacon, cut into matchsticks
  • 1-1 1/2 tsp freshly ground black pepper
  • 9 egg yolks
  • 125g finely grated parmesan
  • Finely grated parmesan, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving the cooking liquid.
  2. Step 2

    Meanwhile, cook the bacon in a non-stick frying pan over medium heat for 3-4 mins or until crispy. Add the pepper and stir to combine.
  3. Step 3

    Combine the egg yolks and parmesan in a bowl. Add the pasta to the frying pan with a few spoonfuls of the reserved cooking liquid. Toss to combine. Remove from heat and set aside for 30 secs to cool slightly. Add the egg mixture, stirring constantly until the parmesan melts and the sauce thickens and coats the pasta.
  4. Step 4

    Divide the pasta mixture among serving bowls. Season. Sprinkle with extra parmesan to serve.