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Creamy Pasta Carbonara

A classic, creamy carbonara with parmesan cheese, arugula and the finest black pepper - Tellicherry! Recipe Source:

20 Minutes

4 Servings

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How to do it

  • 320 g spaghetti

  • 280 g bacon

  • 1 yellow onion, finely chopped

  • 1 dl cream

  • 3 egg yolks

  • 2 dl finely grated parmesan

  • 2 tsp freshly ground black pepper

  • 1 tbsp salt

  • Boil the pasta according to the instructions on the package. Shred the bacon. Fry while stirring until the fat melts and it is slightly crispy. Add the onion and fry until soft.

  • Pour in the cream. Let simmer for a few minutes. Lift the pasta directly out of the water into the pan. Stir well and remove from the heat. Stir the egg yolks together and turn into the pasta while stirring.

  • (They should make the dish creamy but not lumpy, which happens if it is too hot.) Turn the cheese over and season with freshly ground black pepper. Taste with salt and serve immediately.

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