Matt Preston's secret to the perfect carbonara

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Matt Preston's carbonara secret

After trying Matt Preston’s smoky bacon carbonara for the first time, I saved it in my screenshots and shared it with my best mates’ WhatsApp group. Now, here we are. 

Why did this recipe make me preach pasta from the rooftops? Well, it’s proof that delicious doesn’t have to mean complicated, or costly. With 5 easy-to-find ingredients and only 4 method steps, it also boasts a slight twist on tradition that is definitely worth trying.

Our very own Matt Preston’s food knowledge is almost unparalleled in Australia. He has a deep understanding of how classic dishes should be made – but also isn’t afraid to push the boundaries and try something new. His secret ingredients always wow taste team members – but I think his additions to carbonara might be some of the best (and simplest) yet. 

But, before I reveal his secrets…

What is traditional carbonara made of?

A traditional carbonara recipe typically includes guanciale (cured pork), eggs, Pecorino Romano cheese, spaghetti pasta, and lots of black pepper.

Brace yourselves purists, because Matt’s recipe moves the needle on tradition and takes carbonara to a new level. It’s so good, it’s almost worthy of a name change, but for now, my shorthand for this one is ‘quick, easy and oh so cheesy’.

Tips for making Matt Preston’s carbonara

This isn’t your Nonna’s recipe, but trust me, it is a delicious departure from tradition. Matt’s modern take on carbonara sauce includes two key twists: the choice of cheese and making the most of the bacon fat. 

All the classic carbonaras I’ve made before only ever use one of the classic hard Italian cheeses: parmesan, romano or pecorino, but Matt piles in the cheddar to really pack a cheesy punch. 

This recipe actually uses a magical combination of cheddar and parmesan, adding depth, flavour and a melting quality that traditional hard cheeses alone can’t achieve.

Adding these twists to your current carbonara can make worlds of a difference. Matt, of course, has a hack for hummus too (in case you were wondering).

What is the golden rule of cooking carbonara? 

Matt’s second secret to his smoky bacon carbonara recipe is a simple twist that knocks Nonna’s carbonara out of the pasta park, and it’s as simple as using the fat from the bacon you cooked earlier.

That tablespoon of oily goodness from the bottom of the pan is whisked together with the eggs and cheese to really make the sensational smoky flavour soar. Matt himself describes it as a “wonderfully rich sauce”.

What pasta goes best with carbonara?

Perhaps the choice of pasta is another unsung hero in this dish. Matt suggests hollow strands of bucatini, which boast the most perfect cavities to hold an abundance of cheesy goodness inside.

Originally published as Matt Preston's secret to the perfect carbonara