• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Spaghetti Carbonara

Spaghetti Carbonara

We teamed up with the 'Prince of Pasta' Mitch Orr on the ultimate spaghetti carbonara recipe as part of our Millennial Chefs recipe collection. This easy 15 minute carbonara will be your new go-to recipe!

Australian Eggs Classic Carbonara Credit Trent Van Der Jagt3


  • 2 large egg yolks
  • 70g spaghetti
  • 100g guanciale*, cut into 3cm strips
  • 120g pecorino, finely grated
  • 50ml extra virgin olive oil
  • Kampot pepper**
  • Pinch of ground long pepper***


  1. In a heavy based pan, add the olive oil and the guanciale. Over a low-medium heat, fry the guanciale until crisp and golden.
  2. Place the egg yolks and pecorino in a mixing bowl. Add the long pepper and a couple good cracks of kampot pepper.
  3. Cook the spaghetti in plenty of salted boiling water until al dente. Reserve some cooking water.
  4. Add the cooked spaghetti to the bowl with the egg yolks, mix aggressively immediately. The heat from the pasta will melt the pecorino and cook the egg yolks.
  5. Add the guanciale and mix in. Adjust consistency using a little of the cooking water from the pasta. Season to taste with salt and cracked pepper.
  6. Serve immediately.

By Mitch Orr



* Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'. Use bacon as a substitute.

** Kampot pepper is a cultivar of pepper (piper nigrum) grown and produced in Kampot Province, Cambodia. This can be sourced from speciality supermarkets.

*** Long pepper is another member of the pepper family with a sweet, fragrant and musk-like aroma. 

Nutritional Information

  • Serving size 351g
  • Energy 6030kJ 1441kcal
  • Protein 60.8g
  • Total fat 118g
  • Saturated fat 42.2g
  • Carbs (total) 35.4g
  • Carbs (sugar) 1.2g
  • Sodium 2740mg
  • Fibre 2.5g

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people