Classic Carbonara

Classic Carbonara




15 minutes


15 minutes


  • 200g Our Cow Free Range Bacon, diced
  • 4 large free range egg yolks
  • 40g Parmesan cheese, plus extra
  • 250g spaghetti
  • 2 cloves of garlic, crushed
  • 1/2 small shallot/brown onion, diced
  • extra virgin olive oil


Step 1
Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then whisk well with a fork.

Step 2
Cook the spaghetti in a large pan of boiling salted water until al dente.

Step 3
Fry the bacon with the olive oil in a medium sized pan over high heat until the sides start to crisp up then turn the heat down to medium.

Step 4
Add the garlic and shallot to the pan with the bacon.

Step 5
Reserving some of the pasta water, drain and add the spaghetti. Mix the pasta in well, then remove the pan from the heat.

Step 6
Add a splash of the pasta water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cookin water until it’s lovely and glossy.

Step 7
Serve with a grating of Parmesan and an extra twist of pepper.