Creamy Rosemary Carbonara

This recipe is ridiculously simple BUT in order to perfect it, you need to perfect your timing. To do this, prepare your “mis en place”, which means you should have all your ingredients AND ALL your cooking utensils ready before you begin.


  • ½ recipe fresh pasta OR 1 packet of tagliatelle

  • 250 g of bacon, diced

  • 1 tbsp olive oil

  • 2 garlic cloves, crushed

  • 1 medium onion

  • handful of fresh rosemary, chopped

  • 2 egg yolks

  • 1 cup cream

  • 100g grated Pamesan cheese


  1. Grill bacon in oven for 10-12 minutes until crispy. Allow to cool and chop finely.

  2. Cook your fresh pasta for 2-3 minutes or store-bought as directed and set aside. Ideally you want your pasta to be ready as your sauce sauce comes together, so they are both hot and ready to serve.

  3. Heat a bit of oil in a frying pan and fry onions and garlic until soft and add the bacon and fresh rosemary.

  4. Whisk egg yolks, cream and Parmesan cheese in a bowl.

  5. Remove the pan from heat and add the cream sauce.

  6. Add the cooked pasta to the pan and toss quickly to coat the pasta.

  7. Serve immediately with extra parmesan.