Breakfast Carbonara

This is an almost traditional carbonara recipe – with the addition of crumbled sausage meat and crispy wild mushrooms. Carbonara purists, look away!

Done in 30 minutes

Serves 4



you'll need

150gsmoked pancetta, diced

200gsausage meat

150gwild mushrooms, diced

3egg yolks

50gparmesan, grated

1/2 tbspblack pepper

250gpasta of choice

Crispy smoked pancetta, golden brown sausage meat, wild mushrooms, parmesan, egg yolks, and black pepper - name a more delicious sounding pasta sauce!


Start by cooking the pancetta, starting in a cold pan and turning the heat up to medium - this renders out all the fat. Once the pancetta is golden and crispy, remove it with a slotted spoon.

Add the sausage meat to the same pan, and again cook until golden and crispy and remove with a slotted spoon. Finally, add the mushrooms.

This is a good time to start cooking your pasta. Reserve a good amount of pasta water once the pasta is cooked.

Add the sausage and pancetta back to the same pan, then deglaze with a splash of pasta water. Scrape everything up from the bottom, then turn off the heat.

Combine the egg yolks, parmesan, and black pepper.

Once the pasta is cooked, add it to the pan along with the egg mixture and pasta water. Mix everything until well combined and a glossy sauce is formed. Plate up with more parmesan and black pepper, and enjoy!

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Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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