Quick & Easy Carbonara

Serves 4 – 6 – Recipe by Sophie Gray


  • 3 size 7 Big Paddock eggs
  • 2 size 7 Big Paddock yolks
  • Spaghetti or other pasta for the number of people you are serving
  • 3 good quality meat sausages – nice herby or spicy ones work well or a couple of rashers of bacon chopped
  • 2 cloves garlic crushed
  • ½ cup grated parmesan cheese
  • ¼ – ½ cup pasta cooking water
  • Several handfuls fresh chopped parsley


  1. Cook pasta according to packet directions.
  2. While pasta is cooking make the sauce.
  3. Heat a medium saucepan or frying pan and squeeze the sausage meat from the sausage casings.
  4. Discard the casings and fry the sausage meat crumbling it as it cooks. If using bacon, chop and sauté in a drop of oil if you need it.
  5. Add the crushed garlic and when soft set the pan aside.
  6. Beat eggs and egg yolks together and stir in parmesan cheese.
  7. When pasta is cooked, drain, reserving ½ cup of the cooking liquid.
  8. Pour drained pasta into the pan with cooked sausage or bacon.
  9. Add the egg mixture and enough of the cooking liquid to create a creamy sauce.
  10. Stir gently until the pasta is coated, taking care not to scramble the eggs.
  11. Stir in the chopped parsley and serve.