Carbonara is a crew, guest and family favourite! It’s just so goddam tasty and can be served with a nice crisp side salad in the summer or as warm family style dish in the winter!


  • Servings: 4
  • Difficulty: Easy
  • Print


  • 400g Linguini (Linguini is my preference, 75g-100g dried 130g fresh pasta p/person)
  • 4 Pancetta Rashes diced
  • 1 Large Onion diced
  • 3 Eggs whisked + 1 Egg Yolk
  • 1 Handful Parmasen grated
  • 1 Handful Pecorino grated
  • 1 Handful Parsley chopped
  • Black Pepper for seasoning


  1. Bring a pot of water to a roaring boil and season with a generous amount of salt
  2. Throw linguini into the pot and cook according to packet instructions
  3. Slice the fat off each pancetta rash and place in a frying pan on a high heat. Once the fat starts sizzling, throw in the diced pancetta and fry until browned and crispy. (If the pancetta pieces start to stick, carefully squeeze a little lemon over them whilst they’re frying. This will deglaze the pan and loosen the pancetta pieces.)
  4. Drain the pancetta pieces on some kitchen towel, discard the pieces of fat.
  5. Fry the onions until soft
  6. Whisk eggs, parmesan, pecorino, black pepper and fresh parsley together
  7. Once linguini is cooked, save a cup of the water and drain the rest of the pasta
  8. Tip Linguini back into the warm pot it was cooked in and leave it off the heat
  9. Pour the egg and parmesan mix into the pot
  10. Stir the linguini well using a pair of tongs coating the pasta in this delicious sauce adding a little water bit by bit until it reaches a silky consistency you’re happy with. (The warm pasta, pot and water help to cook the eggs without scrambling them)
  11. Delicious!!!

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