There are some recipes that everyone should learn to make before the age of 30 – and in our humble opinion, a good carbonara is one of them.

Chef Clayton Bell of Locanda at Villa 47 shared his recipe for the classic with us. Here’s how to do it:

Here’s that recipe again:

Ingredients:
Eggs (use about 1.5 per person)
Cream (about 1/4 cup per person)
Grated Parmigiano Reggiano
Cooked spaghetti
Salt and pepper
Olive oil
Pancetta

Add Parmigiano Reggiano to eggs and cream. In a separate pan, sweat pancetta in olive oil. Add spaghetti. Add the cheese, egg and cream mixture and stir. Season with salt and pepper.

Brought to you by Parmigiano Reggiano

The perfect partner to any pasta dish, Parmigiano Reggiano cheese, the only Parmesan, is a firm, nutty cheese with a flaky, slightly granular texture. It is still hand-made today by artisans just as it was nine centuries ago. It also undergoes a natural ageing process that lasts a minimum of 12 months. Produced primarily in the Parma, Reggio Emilia and Modena regions of Italy, as well as the Mantua on the right bank of the river Po and Bologna on the left side of the river Reno, its name is protected with a Protected Designation of Origin. Look out for the PDO stamp fire-branded onto the rind of the cheese as well as the Parmigiano Reggiano insignia to confirm its authenticity. Parmigiano Reggiano is sold at Woolworths stores nationwide.