Richy’s Recipes: Easy Carbonara

This Carbonara is so easy to make and a great meal to fill you up after a big day or the night before a game.


  • 380g fettuccine, (or any pasta of choice)
  • 120g pancetta, roughly chopped
  • 1 small brown onion, finely chopped
  • 500mls of chicken stock
  • 2 eggs
  • Cracked black pepper
  • 1 cup of pecorino cheese, finely grated
  • Fresh flat-leaf parsley, chopped to serve



  1. Cook pasta according to packet directions, drain well and return to a large pan.
  2. Meanwhile, heat a medium non-stick pan. Fry pancetta and onion, stirring often for 3-4 minutes, or until pancetta is lightly golden and crisp, and onion is transparent. Remove from pan.
  3. Add stock to the pan, and heat until almost boiling. Remove from heat.
  4. Whisk eggs and a sprinkle of fresh cracked black pepper in a heatproof bowl.
  5. Gradually whisk in the warm stock mixture until combined,(to avoid the eggs scrambling, add the mixture slowly).
  6. Add pancetta and onion mixture, and half the cheese to the hot pasta.
  7. Pour over egg mixture and toss to combine.
  8. Sit for 2-3 minutes, so the pasta can soak up the liquids and thicken slightly.
  9. Serve pasta with remaining cheese, extra pepper and parsley sprinkled on top.


Serves 4


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