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Spaghetti Carbonara

The answer is creamy Spaghetti Carbonara dotted with gently fried bacon… What was the question?


  • British Unsmoked Back Bacon
  • 350g spaghetti
  • 3 large eggs
  • ½ cup Parmesan, grated
  • 4 garlic cloves, chopped
  • Salt and pepper
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon olive oil


  1. Cook pasta in water with oil and pinch of salt until spaghetti is tender.
  2. Drain well but reserve ½ cup of water.
  3. Whisk together eggs and parmesan in a small bowl. Set aside.
  4. Chop bacon into small pieces and cook in oiled pan until slightly crisp.
  5. Stir in garlic, cook for a further minute then reduce heat.
  6. Quickly add the pasta and egg mixture. Toss gently.
  7. Add leftover water until preferred consistency is reached.
  8. Garnish with parsley.

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