Pork Carbonara

Pork carbonara: This Italian classic belongs on your plate

You can’t go wrong with a classic pork carbonara for dinner. A simple yet expressive dish that will surprise your taste buds.

Pork Carbonara

There’s just something about pasta that makes the world a better place. With so many topping and filling variations to go with all of those pasta styles, you can come up with some of the tastiest meals out there. However, you can’t go wrong with classics like an egg and pork carbonara. This egg-based pasta sauce is the ultimate expression of simple family cooking. Make sure you’ve got a fatty pork belly, bacon or the traditional guanciale which is pork jowl with a rich flavour.

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Pork carbonara suggestions

There is one little trick to getting your carbonara perfect. The egg mixture needs to be stirred quickly into the pasta. The secret is that the pasta should be hot enough to cook the egg but not too hot to make it thicken and clot. This may take a bit of practice, but it is still lip-smacking delicious, and you can practice by slowly adding the eggs while stirring. The fatty pork will and rendered fat in the bottom of the pan will help emulsify the sauce so that it stays creamy and delicious.

ALSO READ: Bacon and mushroom arrabbiata with lentil penne pasta

You can’t go wrong with a classic pork carbonara for dinner. A simple yet expressive dish that will surprise your taste buds.

Last updated on 24 August

Pork carbonara recipe

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Recipe by Irene Muller Course: DinnerCuisine: ItalianDifficulty: Easy


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  • Bucatini pasta

  • 500 g 500 cubed pork cutlets

  • 1 cup 1 cream cheese

  • ½ cup ½ liquid the pasta cooked in

  • cup grated cheese (parmesan works well with this dish)

  • 5 5 egg yolks

  • olive oil

  • salt and black pepper

  • For the garnish
  • fresh origanum leaves

  • feta cheese


  • Whisk together the egg yolk, salt and pepper.
  • Add in the cheeses and the leftover liquid from the pasta. 
  • In a large saucepan, heat the olive oil and stir fry ½ of the pork cubes, brown on both sides until no pink is showing. Set aside.  Add more oil if needed and continue until all the meat is done. Set aside with the rest of the pork and keep warm.
  • Add the egg and cheese mixture with desired quantity pasta, toss with two forks or pasta spoons until all the pasta is coated. Heat thoroughly until the egg is cooked.
  • Add the meat and carefully mix.
  • Start plating while hot and garnish with crumbled feta cheese and origanum.

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