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pasta carbonara

Carbonara is the one of the UK's favourite Italian dishes. It’s delicious, yet can cost a fortune in a restaurant. When you know how simple it is to make you’ll wonder why you don’t make it at home more often.

Ingredients & RecipePrint


  • dried spaghetti (200g)
  • chunk of smoky pancetta (150g)
  • 2 whole eggs
  • 2 extra egg yolks
  • splash of cream (75ml)
  • wedge of Parmesan
  • couple of slices of bread (preferably foccacia)


preheat an oven to 150°C.
bring a large pan of salted water to the boil.
blitz up the foccacia into small crumbs and lay out on an oven tray. Toast these crumbs to a golden colour in the oven until dry and crisp.
add the pasta to the boiling water, stir well to avoid it sticking together and cook for 8-10 minutes.
dice the pancetta into small pieces and fry in a hot, dry pan until golden and crispy.
beat the egg, the yolks and cream in a separate bowl and stir through a generous handful of grated parmesan plenty of black pepper.
drain the pasta when just cooked and add back to the hot pan with the egg mix and crispy bacon.
stir well to coat every strand and then transfer into a serving dish.
top with the toasted crumbs and more grated parmesan before serving.

serves 2

pasta carbonara

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