Quarantine Cuisine | Carbonara

‘Quarantine Cuisine’ is a series of easy, delicious recipes I’ve put together for you to try while South Africa is on lockdown, using staples you’re likely to have in your pantry and fridge.

(Feeds 4)

  • 6 Large free-range egg yolks
  • 200g Parmesan cheese, plus extra to serve
  • 200g Streaky bacon, cut into lardons – I use Richard Bosman bacon (still delivering in lockdown)
  • 400g Dried spaghetti
  • 1 Onion, diced
  • 4 Cloves of garlic, chopped
  • 120g Mushrooms, quartered
  • Zest of 1 lemon
  • Sprig of fresh thyme (if you have – otherwise dried is fine!)
  • Extra virgin olive oil
  • Sea salt & black pepper
  • Glug of white wine


  • Stove top – I use my trusty Siemens gas hob, which rapidly brings the pasta water to a boil!
  • Large saute pan & pot – my Scanpan Pro IQ pots have come in very handy during lockdown, and are getting plenty of use. They’re available to purchase through the Chef’s Studio online store; to shop, click here.
  • Tongs – for getting the pasta out of the water!


  1. In a large sauté pan, fry the chopped bacon and mushrooms for 2 minutes. Then add garlic, onion and thyme, turn down the heat and sauté for a further 3 minutes. De-glaze with wine and remove from the heat
  2. Separate the egg yolks into a bowl and whisk, then finely grate the Parmesan and add to the egg yolk mixture, stirring to combine
  3. Cook the spaghetti in a large pan of boiling water until al dente (add a glug of oil and a generous shake of salt to the water – it should resemble sea water!)
  4. Using tongs, remove the hot pasta from the boiling water and add directly to the egg and parmesan bowl, tossing through so that the egg mixture coats the pasta. The heat of the pasta will lightly cook the eggs, and the splash of pasta water also speeds along the process
  5. Next, toss the cooked bacon, onion, garlic and mushroom mixture through the pasta and transfer to a nice, big serving bowl
  6. Grate some fresh lemon zest and Parmesan over your pasta, and season with sea salt and black pepper to taste

Pairing suggestion: Enjoy with a bottle of Wine Thief ‘Colombard’ 2018. Delicious!


To watch the recipe video, please visit my @mattmanningchef page on Instagram and view my ‘Recipe Videos’ highlights reel – click here.


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Chef Matt Manning