pasta carbonara



  • 1 egg, plus 1 egg yolk, extra
  • 60ml (1/4 cup) pouring cream
  • 20g (1/4 cup) finely grated pecorino or parmesan, plus extra to serve
  • 2 teaspoons extra virgin olive oil
  • 3 slices prosciutto, fat trimmed, coarsely chopped
  • 500g sweet potato, cut into noodles using a spiraliser
  • Pinch of dried chilli flakes (optional)
  • Fresh continental parsley leaves, to serve


Step 1


Use a fork to whisk the egg, egg yolk, cream and pecorino or parmesan in a small bowl until combined. Set aside.

Step 2

Heat the oil in a large, deep frying pan over medium-high heat. Add the prosciutto and cook, stirring, for 2 minutes or until golden.

Step 3

Add the sweet potato and chilli, if using. Cook, tossing with tongs, for 3 minutes or until softened but not completely wilted. Remove pan from the heat.

Step 4

Pour egg mixture into the pan and toss quickly to coat noodles. The mixture should coat the noodles evenly and cook to a creamy consistency. Divide among serving bowls and top with parsley and extra pecorino. Season.

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