Biltong Carbonara
Carbonara is one of the most iconic Roman pasta dishes in the world, traditionally built around cured pork, pecorino cheese, eggs, black pepper, and pasta water to create a silky emulsion without cream. In this version, I wanted to reinterpret that structure through a Southern African lens using one of the region’s most beloved ingredients: biltong.
Biltong is a cured and air-dried beef commonly enjoyed across Zimbabwe, South Africa, Botswana, and Namibia. While many people compare it to jerky, the flavor and texture are completely different. Biltong is richer, more tender, and deeply savory, with concentrated beef flavor from the curing and drying process. It is not just a snack where I come from, it is part of the culture.
For this dish, I wanted to respect the foundation of a traditional carbonara while introducing the bold identity of biltong in a way that still feels intentional and balanced. Instead of replacing the classic smoky pork notes entirely, I use rendered bacon fat to preserve that familiar carbonara backbone while allowing the cured beef flavor of the biltong to take center stage.
The result is a fusion dish that feels both comforting and personal. Silky pasta coated in a glossy pecorino and egg sauce, layered with black pepper, smoky bacon fat, and the deep umami of biltong.
This recipe reflects the kind of cooking I love most, honoring classic techniques while telling my own story through flavor.
Biltong Carbonara
A Southern African-inspired twist on classic Roman carbonara made with biltong, pecorino, eggs, and smoky bacon fat for a rich, savory pasta with bold cured beef flavor.
Ingredients
- 8 oz (225g) dry spaghetti noodles
- 3 strips thick bacon (for rendered fat)
- 1 cup (black pepper) biltong, divided into two portions (½ cup finely chopped and ½ cup sliced for garnish)
- 2 whole eggs
- 1 egg yelp
- 1 1/4 cup grated pecorino cheese
- 1½ teaspoon freshly cracked black pepper
- 1 large garlic clove, smashed
- 1–1½ cups reserved pasta water
- Chilli flakes (optional)
Instructions
- In a large mixing bowl, combine the egg, yolk, pecorino, ½ teaspoon of the black pepper, and 1/2 the biltong, finely chopped. Mix thoroughly with a fork until fully combined then set aside.
- Bring a large pot of salted water to a boil. Cook the spaghetti noodles until 1 minute before al dente according to package instructions.
- Reserve 1–1½ cups pasta water before draining.
- Place bacon strips into a cold pan. Turn heat to medium-low and cook until crispy and the fat has rendered, about 6–8 minutes. Remove bacon (use for another reicepe) and set the oil aside. Keep rendered fat in the pan.
- Lower heat to low-medium then add smashed garlic clove and a small pinch of black pepper to the bacon fat. Cook for 20–30 seconds until fragrant, then remove garlic.
- Add drained pasta into the pan and toss in the bacon fat, follwoed by add a small splash of reserved pasta water and toss again.
- Transfer the pasta to the mixing bowl with the egg mixture.
- Wait about 10 seconds so the pasta is hot but not scorching.
- Toss aggressively until the sauce begins coating the pasta.
- Add reserved warm pasta water gradually, 1 tablespoon at a time, until the sauce becomes glossy and silky. Be patirnet, it's can take a few mintue!
- Twirl pasta onto serving plates and top servings with sliced biltong, extra pecorino, freshly cracked black pepper and chilli flakes.
- Serve immediately.
Nutrition Facts
Calories
640Fat (grams)
34 gSat. Fat (grams)
14 gCarbs (grams)
38 gFiber (grams)
2 gProtein (grams)
32 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.