Organic spaghetti enrobed in mascarpone and gorgonzola carbonara

Organic spaghetti enrobed in mascarpone and gorgonzola carbonara

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  • 4
  • Easy
  • 10 minutes
  • 20 minutes
  • Laibach Ladybird White 2008


  • 12 rashers of streaky bacon
  • 1 T olive oil
  • 2 cloves garlic, crushed
  • 400 g organic spaghetti
  • 150 g mascarpone
  • 100 g Gorgonzola
  • 1 free-range egg yolk
  • 100 g croutons
  • sea salt and freshly ground
  • black pepper

Cooking Instructions

Slice the rashers of bacon into strips and pan-fry in olive oil until crisp. Add the garlic and set aside.
Cook the spaghetti in fast-boiling water until al dente and drain.
Spoon the mascarpone into the saucepan with the bacon and melt over a medium heat. Crumble the Gorgonzola into the saucepan and stir until a silky texture is achieved.
Stir in the egg yolk and quickly add the cooked pasta.
Toss through until combined. Top with croutons and season to taste.

Cook’s note: Eat immediately – this dish tastes best piping hot.

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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