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Spring Carbonara

Spring Carbonara

Spring Carbonara

2 Tbsp extra virgin olive oil  (EVO)
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 free-range egg
2 free-range egg yolks
1 cup grated Pecorino Romano
1 bunch fresh asparagus
300g Rustichella bucatini
150g Prosciutto , torn
Large handful fresh Italian parsley or basil

Heat 1 Tbsp EVO in a fry-pan over a medium heat. Add the onion and cook until soft (5 minutes), add the garlic and cook for a further minute. Set aside.

Whisk the egg and yolks in a bowl. Add the pecorino and stir until well combined.

Blanch the asparagus and refresh in cold water. Slice on a thin diagonal.

Cook the pasta in plenty of salted boiling water until al dente. Drain, reserving ½ cup of cooking water.

Add the hot pasta to the pan with the onion and garlic; add the asparagus and remaining EVO. Add the egg mix and toss well to coat the pasta – the hot pasta will ‘cook’ the egg. Add some of the reserved cooking water to loosen if desired. Add the prosciutto and fresh herbs and toss through. Season with salt and pepper and serve immediately.

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  • Parma Ham (Prosciutto) ' sliced

    Pedrazzoli Prosciutto ~ sliced

    Italian dry-cured ham, aged for 16 months with salt. Delicate with a distinctive sweet taste. Unlike many other hams, Prosciutto di Parma is an all-natural ham with no added colours or flavour. Best enjoyed simply with fresh bread, cheese and good wine.

    Starting as a worker in a pork meat factory, before becoming a butcher and then an entrepreneur, Arnaldo Pedrazzoli had a passion for artisan charcuterie. Established in 1951, Pedrazzoli has remained a family affair with a commitment to traditional methods.

    Meat: Pork
    Origin: Italy

    Please note: Pricing is per Kg but sold in 100g (approx) packs.

    Also available in as a whole or half leg.

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    Available in store only

  • Pecorino Romano

    Pecorino Romano

    A raw, semi-hard Italian cheese made from whole sheep's milk. It is characterised by a sharp aroma and has a rich, intense flavour - saltier than the Pecorino di Sardegna and sharper than Parmigiano Reggiano . Aged for at least 8 months, Pecorino Romano has a flaky, granular texture perfect for cooking. Comes into its own as a staple ingredient in carbonara alongside Rustichella spaghetti  and Pancetta Stagionata .

    Milk: Sheep, unpasteurised

    A whole wheel weighs approximately 6kg.

    Please note: Pricing is per kg but can be cut to size.
    Please enter weight required in kilograms i.e. enter 200g as 0.2. Note the minimum weight per piece is 100g.
    Our cheese is hand-cut and so it is not possible to meet the exact weight ordered; actual weights may vary +/- 50g.

    Please read our  terms and conditions for chilled freight when ordering cheese. We cannot deliver chilled goods to Rural Delivery addresses.

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  • Rustichella Bucatini

    Rustichella Bucatini

    Long spaghetti-style pasta with a hole through the middle. Fun for kids of all ages and great for Carbonara as it allows the sauce to fully coat the pasta.

    Rustichella bucatini has a cooking time of 10 minutes and has a high yield of 10-12 serves per kg.

    Rustichella pasta is made with coarsely ground durum wheat from Puglia, in southern Italy. It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.

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