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So this is basically between a Cacio e Pepe & Carbonara πŸ™‚ which is creamy, eggy, cheesy, yummy – Oh and with some Rosemary;)

What You’ll Need:

  • Linguine
  • 4 eggs (2 yolks removed)
  • Parmigiano, the good stuff, the real stuff
  • Garlic
  • Olive Oil
  • Butter
  • Cracked Black Pepper
  • Rosemary (optional)



1. Bring a pot of salted water to a boil. Get your frying pan ready on the second burner while cooking the pasta.

2. Lightly brown 1 clove of garlic in 4 tablespoons of olive oil. Remove theΒ garlic once there is colour change (throw it out). Add a tablespoon of butter and cracked black pepper (about 4 twists on a pepper grinder), bring that to a simmer and add in some pasta water, continue to let simmer for 1 minute.

3. Add in your eggs, remove your pan from heat as you do this, the eggs are fragile and will cook with gentle heat. Strain & add your pasta and fold in the eggy-saucy mixture.

4. Add in a ton of parmigiano and finely chop some fresh rosemary for the top




Sarah Colbourn

Hello! Buona Sarah is your home to discover passionate and delicious cooking. I'm a health nut, with Italian roots, who lives a bustling city life. Whether you're cooking for one or entertaining, here you'll find recipes, resources and tutorials that show you how simple and delicious healthy food can be. Buona Sera.

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