Classic carbonara with parmesan and bacon

Eased back into the new school year yet? With the weather cooling down, we thought it high time we shared a simple, family meal idea to get you through the week.

Enter this delicious carbonara recipe from our friends at Restaurant 62. Enjoy!


Cook a fresh pasta such as tagliatelle or pappardelle as per package instructions

For the Sauce:


1 lb smoked fresh bacon sliced into small cubes

1/2 a small white onion diced

1 cup white wine

1 cup rich chicken stock

2 cups whipping cream

2 cloves garlic minced

1/2 tsp chili paste or chopped fresh red chili

1 cup grated parmesan

1 tsp sea salt

2 tsp cracked black pepper

1 tsp each of chopped fresh rosemary, sage, and thyme,

3 tblsp chopped fresh Italian parsley



In a large heavy bottomed pot, slowly warm the bacon to release the fat, cook until browned well and crispy

Add the diced onion and cooked while stirring for 5 minutes

Add the chopped garlic and minced chili, stir for another 2 minutes

Add the white wine to deglaze the pot, stir and scrape the bottom of the pot

Add the chicken stock, fresh herbs and whipping cream, stir to incorporate

Reduce the heat and allow the sauce to reduce by about half, stirring regularly, about 15 minutes


To Finish

Once pasta is cooked, add to the sauce and stir to incorporate evenly

Add the pepper and sea salt to taste

Toss the entire pot with 3/4 of the grated parmesan cheese, continue to toss

Move the pasta to a serving dish, using spatula, ensure to get all sauce out of pot

Top with the remaining parmesan cheese and some more chopped fresh parsley and black pepper

Serve immediately