Pasta Carbonara

Serves 2.


  • 200g fettuccine or thick pasta
  • 2 egg yolks
  • 1 cup (250ml) single (pouring) cream
  • ⅓ Cup (25g) finely grated parmesan cheese
  • Sea salt and cracked black pepper
  • 4−6 slices prosciutto
  • Extra finely grated parmesan, to serve


  1. Cook the pasta in a large saucepan of boiling salted water for 8−10 minutes or until al dente.
  2. Drain, return to the pan and place over low heat.
  3. Add the egg yolks, cream, parmesan, salt and pepper and stir for 2 minutes or until the sauce has thickened slightly and coated the pasta.
  4. Place on serving plates and top with torn pieces of prosciutto. Sprinkle with extra parmesan to serve.