Bubbly Squeaky Pasta Cabonara

  • Bubbly Squeaky Pasta Cabonara
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Rated 5 out of 5 based on 3 votes


  • 2 cups left over roast dinner or bbq - chopped up roughly into ½ cm bits (like lamb, beef, chicken, pork, sausages, steaks, and/or veggies like potato, carrot, onion, pumpkin, zucchini, greens )
  • 1 clove garlic (chopped)
  • 3 or 4 x eggs
  • 5 tspn pecorino cheese – grated (plus some extra for serving)
  • 500 g dried pasta – anything you have in the pantry (spaghetti, linguini, penne, rigatoni, fusilli or whatever)
  • 1 handful fresh parsley (flat leaf) - chopped - (or basil, oregano, thyme)
  • 2 pinches dried chilli flakes or chopped fresh chilli(optional)
  • 5 tspn sea salt (plus a bit extra)
  • 2 pinches black pepper


As an Italo-Australian this dish is me. It combines the Aussie BBQ or Roast Dinner with Pasta. I’m sure this (con)fusion dish I created will become a Monday night favourite of yours when you have left over Sunday Roast or BBQ and a few staples ingredients in the kitchen. It combines two classics – English bubble and squeak with Italian Pasta Cabonara. How can you go wrong? The beauty of this dish that the nature of your left overs will result in a different outcome every time, so it doesn’t get boring.

Note there is no cream – a real cabonara never has cream, so I never add it. But hey, this is not a real cabonara so if you like add a dash or two of cream or milk to the egg mixture.

Here’s what to do….

1) Place a large ceramic bowl in a cold oven. Turn the oven on to 60 degrees C, when it reaches the temperature turn oven off (this is simply to warm the bowl)

2) In a large pot bring 5 litres of water to the boil – then throw in 5 teaspoons of salt and then the pasta. Stir pasta every couple of minutes or so. Cook pasta for about two minutes under the recommended time on the packet. Drain pasta and reserve about half a cup of the cooking water.

3) While pasta is boiling:
- In a bowl beat together the eggs, cheese, parsley and some salt and pepper to taste
- Toss the oil, garlic and chilli into a large fry pan. Fry on a low heat till the garlic gets soft. Throw in the chopped left overs. Stir fry everything for several minutes until everything starts to brown and crisp up.

4) Toss the pasta into the fry pan and stir fry everything for a minute or two adding splashes of cooking water as needed – until the pasta is al dente.

6) Remove the large warmed bowl from the oven. Now move fast and toss the fry pan contents into the bowl, then the egg mixture and mix everything vigorously with thongs or a large spoon for about 30 seconds.

Serve in bowls.

No eggs? No problem! Just use 4 or 5 tablespoons of extra virgin olive oil instead. It’s not a cabonara but still tastes great.

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  • This recipe is great. Especially when you have a hungry husband who needs a quick feed whilst he is on the road. BBQ Meeats tick, Pasta Tick… One happy hubby TICK!


    by Simone Hodgson on 19/10/2012, 10:58
    Simone Hodgson
  • Very easy and tasty fast becoming a family staple and favorite


    by Clare Waite on 23/10/2012, 15:22
    Clare Waite