Pappardelle Carbonara

Not your classic Italian Carbonara but a quick version with creamcarb-235

Serves: 4


  • 300g Cucina fresh Pappardelle
  • 2 egg yolks
  • 180 ml cream
  • 25g grated parmesan
  • Cracked black pepper
  • 8 slices Lonza (dry cured pork loin)
  • Extra parmesan for serving


  • Cook the fresh pappardelle in a large saucepan of salted boiling water for 2-3 minutes.
  • Drain and return pasta to the pan and place over a low heat.
  • Combine the egg yolks, cream, parmesan and pepper and pour over the pasta.
  • Return to heat and toss to coat for 2 minutes and sauce has thickened slightly.
  • Divide the pasta into serving bowls and top with the sliced lonza and grated parmesan.
Recipe inspiration from Donna Hay book "no time to cook"


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