Garlic Carbonara Style Pasta

Garlic and parsley Carbonara style Pasta

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Course Main Course
Cuisine Italian
Servings 4


  • 400 g spaghetti
  • 3 tbsp butter
  • 2 tbsp black pepper freshly grinded
  • 2 cloves garlic sliced
  • 2 egg yolk
  • 100 g parmesan grated
  • 100 -150 ml pasta water
  • 2 tbsp fresh parsley chopped
  • salt


  • In a saucepan, fill with salted water and bring to the boil. Add the pasta and cook as per package instructions.
  • Once nearly ready, in a bowl, combine the garlic, egg yolk, parsley, parmesan, pepper and enough pasta water to create a sauce smooth enough yet coating the back of a spoon and create a light ‘creamy’ emulsified sauce.
  • When the pasta are cooked al dente, remove from the heat.
  • Drain them and toss them into the cheese and yolk mixture to lightly coat them in the sauce.
  • Toss to coat the pasta in the sauce and check the seasoning.
  • Serve immediately and garnish with more parmesan shavings and extra serving of black pepper.
  • Enjoy while hot.
Keyword Kevin Dundon, pasta, quick and easy

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