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Soft White Cheese

Spaghetti Carbonara


  • 125g Mil Lel Extra Aged Parmesan
  • 500g spaghetti or fettucine pasta
  • 1 teaspoon olive oil
  • 200g pancetta or streaky bacon, sliced
  • 3 eggs
  • ½ cup cream
  • 1 tablespoon chopped continental parsley
  • freshly ground black pepper, to taste

Finely grate Parmesan. Cook spaghetti in a large pot of boiling salted water until al dente. Meanwhile, heat oil in a frypan and sauté pancetta until crisp. Drain on absorbent paper. Combine half the parmesan with the eggs and cream and lightly beat with a fork. When cooked, drain pasta, reserving 1 cup of cooking liquid. Quickly toss hot pasta with egg mixture, stirring until just set and adding a little cooking liquid if needed. Stir in pancetta and parsley, spoon into bowls and serve sprinkled with pepper and remaining Parmesan.

Spaghetti Carbonara

Preparation time:
10 minutes

Cooking time:
15 minutes


Products used:
Mil Lel Extra Aged Parmesan

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