Carbonara with chunky pork

Carbonara with chunky pork

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  • 4
  • Easy
  • 15 minutes
  • 15 minutes
  • Woolworths Warwick Cape Lady Chardonnay 2015


  • 400 g pork rashers, roughly chopped
  • 6 free-range egg yolks
  • 1 ½ cup Parmesan, finely grated
  • ½ cup cream
  • Sea salt and freshly ground black pepper, to taste
  • 400 g Woolworths fresh tagliatelle, cooked al dente

Cooking Instructions

Heat a nonstick frying pan, then fry the pork rashers for 5 minutes on each side, or until crispy.

Mix the egg yolks, 1 cup Parmesan, the cream, salt and pepper in a bowl.

Add the hot pasta and toss using a spoon and fork, coating the pasta in the creamy sauce. Add the pork rashers and gently mix through.

Sprinkle over the remaining Parmesan and serve immediately.

Cook’s note: Use a small amount of the pasta water to help emulsify the sauce.

Discover more pasta dishes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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