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While there’s much debate over the origin of carbonara, whether it’s an Italian or Roman recipe, there’s no argument that it’s perfect for a delicious, easy to make dinner that will have you going back for seconds.



400g spaghetti

1 tablespoon olive oil

150g pancetta or good bacon, diced

4 spring onions, sliced

2 garlic cloves, crushed

A pinch of dried chilli flakes

2 eggs, lightly beaten

2 tablespoons crème fraiche

1/3 cup grated parmesan, plus extra to serve



  1. Cook the pasta in a large pan of slightly salted boiling water, until al dente.
  2. Heat the olive oil in a frying pan over medium heat and cook the pancetta until it starts to brown.
  3. Add the spring onion, garlic and chilli flakes and cook for a few more minutes.
  4. In a bowl, mix together the eggs, crème fraiche and parmesan. Add black pepper to season.
  5. Drain the pasta and toss with the pancetta mixture.
  6. Stir in the egg mixture. The heat of the pasta and pan will cook the eggs.
  7. Serve immediately, with parmesan.



If you’re looking to add an extra twist and some more vegetables, cook a handful of frozen peas while cooking the pasta!

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