Pasta Carbonara

Try this quick and easy pasta carbonara recipe by Michael Smith from Chef Michael's Kitchen.

Ease of Cooking

Method of Cooking
Pan Fry

Prep Time
10 minutes

Cooking Time
15 minutes

1 serving


  • 454 grams package of penne or any pasta
  • 2 tablespoons of olive oil
  • 150 grams package of pancetta, chopped
  • 125 grams package of prosciutto, chopped
  • 1 cup of mascarpone cream
  • 4 egg yolks
  • 1 cup of Parmesan cheese, shredded
  • 1 bunch of fresh oregano, chopped


  1. Splash the olive oil into a skillet over medium heat.
  2. Add the pancetta and prosciutto cook, gently sautéing and browning until crisp, about 5 minutes.
  3. In a separate bowl, whisk together the mascarpone cream, eggs yolks, Parmesan and oregano.
  4. Cook the pasta in lots of boiling salted water until it is tender yet chewy - al dente - 8 to 10 minutes.
  5. Drain the pasta but don’t rinse it or wash the pot just yet!
  6. Return the cooked noodles to their cooking pot and toss in the cooked pancetta and prosciutto.
  7. Stir the egg yolk mixture into the hot noodles, allowing the heat of the freshly cooked pasta to immediately thicken the works into an egg yolk rich cheese sauce.
  8. Serve and share pronto!

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