Three-cheese carbonara

Cheese lover? This recipe is absolutely the one for you. Flavoursome gorgonzola, nutty parmesan, and creamy bocconcini are Italian favourites and are calling your name!

  • 25 mins cooking
  • Serves 6
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Three-cheese carbonara
  • 750 gram fresh spinach and ricotta agnolotti pasta
  • 2 egg yolks
  • 3/4 cup (180ml) pouring cream
  • 180 gram cherry bocconcini cheese
  • 60 gram gorgonzola cheese
  • 1/2 cup (40g) finely grated parmesan
  • 2 green onions
  • 1 tablespoon toasted pine nuts
  • 100 gram beetroot leaves or mixed salad greens


Three-cheese carbonara
  • 1
    Cook pasta in a large saucepan of boiling water until tender; drain, reserving ½ cup cooking liquid.
  • 2
    Whisk egg yolks, cream, bocconcini, crumbled gorgonzola, half the parmesan and reserved cooking liquid in a bowl until combined. Trim and thinly slice onions; reserve green part.
  • 3
    Return pasta to pan with egg mixture and onion; cook, stirring, over low heat, for 2 minutes. Season. Serve pasta topped with remaining parmesan, reserved green onion, nuts and beetroot leaves.

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