Pork Carbonara

Pork Carbonara – Bring an Italian flair to your home

The result is so flavourful that you just don’t want to stop after one bowl. The struggle is real.

Pork Carbonara

A hearty pasta dish is an almost weekly wish list item in most households. But when we are talking about a bowl of aromatic Pork Carbonara, we are taking a palatable pasta dish to the next level. Seriously. It is that nice and super simple to prepare. The ingredients for Pork Carbonara are very basic – just pasta, pork, eggs, cheese, a bit of oil and seasoning. That’s it! But the result is so flavourful that you just don’t want to stop after one bowl. The struggle is real.

This dish originates from Italy and is derived from the word “carbonaro” which literally means “charcoal burner”. Some people believe it was a hearty meal made for Italian charcoal workers. Wherever this dish originated from, it is indeed a satisfying meal not to be missed.

There is one little trick to getting your Pork 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.

Serve this popular dish with a side salad or garlic bread. Pork Carbonara is so satisfying that you really do not need much to serve with it.

Pork Carbonara

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Recipe by Irene Muller Course: DinnerCuisine: ItalianDifficulty: Easy


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  • Bucatini pasta

  • 500 g cubed pork cutlets

  • 1 cup cream cheese

  • ½ cup of the liquid the pasta cooked in

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

  • 5 egg yolks

  • olive oil

  • salt and black pepper

  • 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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Looking for more Italian and other exotic dishes to make at home for your family and friends? We have so many recipes for you to try, just check them out.