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Prep Time 5 minutes - Total Time 15 minutes - Serves 2

Carbonara, less than a handful of ingredients so make sure you use the best quality you can get your hands on.

This is an absolute classic pasta dish that comes from Rome. Originally it was made using guanciale which is pork cheeks instead of pancetta. So if you can get your hand on some use it if not no worries.


  • 130 g smoked diced pancetta.

  • 4 large-good quality egg yolks.

  • 50 g Parmigiano Reggiano, grated.

  • 1 handful of fresh parsley, roughly chopped.

  • Freshly ground black pepper.

  • 200 g of your favourite pasta.


  1. Get the pasta on the go in a large pot filled with boiling water and a good pinch of salt.

  2. In a frying pan over a medium heat with a small drizzle of olive oil add the pancetta and fry till golden and crispy, around 10 minutes.

  3. While the pasta and pancetta are cooking get a big bowl and add the eggs, cheese, parsley and a few good turns of the pepper mill and mix it all together. Once it’s come together mix in a couple of splash of pasta water to loosen and you will see it become silky and creamy, add more pasta water if need be.

  4. Once the pasta is cooked add it to the pancetta and mix together.

  5. Finally pour the pasta and pancetta into the egg mixture and mix everything together. Check for seasoning and adjust accordingly but you want the pepper to be a little on the heavy side. Grate with some more Parmigiano Reggiano and serve with your favourite tipple.

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