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Pasta Carbonara

40 minutes
4 servings
A simple and delicious recipe in which garlic plays a key role. Garlic is a food we tend not to like cooking with because its strong odor. But with the Starfrit Garlic Press with Scraper, garlic is more accessible and easy to cook than ever!



  • 375 gr Tagliatelle
  • 4 thick slices Prosciutto
  • 1 Onion
  • 4 Eggs
  • 6 cloves Chopped garlic
  • 1½cups Grated Parmigiano Reggiano


  • 4 Egg yolks
  • 1/4 cup Grated Parmigiano Reggiano
  • 2 sprigs Chervil


Cooking the pasta

  • In a pot of salted boiling water, cook the pasta until al dente.
  • Set aside 1 cup (250ml) of the boiled water, then strain the pasta and transfer it back to the pot.

Preparing the garnish

  • In a The Rock skillet with oil, sweat the prosciutto (sliced) with the onion (minced) and half of the garlic (minced using the Starfrit Garlic Press with Scraper).


  • Transfer the contents of the skillet to the pot.
  • In a mixing bowl, combine the eggs, the other half of the garlic and parmesan cheese.
  • Add ground pepper and then pour this mixture on to the pasta.
  • Transfer back onto the stove top and cook on low heat while continuously stirring.
  • You will notice the eggs will start to cook and thicken, coating the pasta.
  • Make a nest in each serving dish and place the egg yolks in the center.
  • Garnish with grated Parmesan.
  • Finish the plate by sprinkling some fresh chervil.

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