A good Carbonara’s main feature is pepper. These organic egg noodles I found at the Barossa Farmers markets are also available at supermarkets (see more here) and are laced with delicate pepper flavour. How perfect 🙂

I love a rustic style carbs so I always pick up a bag of pork “offcuts”; basically an inexpensive mixed pack of various charcuterie eg~ ham, speck, prosciutto. Try Barossa Fine Foods or Standom Small Goods











Keep it casual and serve this pasta in a large white bowl (self serve) or Jazz it up with an egg yolk on top with some Balsamic drizzle (more here)









Carbonara with Cracked Pepper Egg Noodles
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  1. 375g pack Wiechs Barossa Valley Egg Noodles (Organic Pepper flavour)
  2. 300g pancetta, bacon, speck of your choice
  3. 2/3 cup heavy cream
  4. 1 cup finely grated pecorino or parmesan
  5. 1.5 tsp paprika
  6. cracked black pepper (season)
  7. 1 egg yolk
  1. Chop pancetta, bacon, speck pieces into medium size cubes, set aside
  2. Bring a pot of water to the boil. Add a dash of oil & pinch salt and boil pasta for time specified on packet (although al dente is preferable so check the pasta and when ready remove at this point)
  3. In the meantime, heat a pan with some oil. Add pork cubes and cook until VERY crispy
  4. Drain meat on a paper towel and wipe any heavy excess oil from fry pan
  5. Return meat to pan on stove top. Add cream, parmesan, paprika and pepper.
  6. Drain pasta .
  7. Add pasta to fry pan (or stir pasta and sauce in a large bowl)
  8. Stir in yolk at the last minute before serving
  9. Serve pasta
Mandarin Pie http://www.mandarinpie.com/