British Bacon and Pea Fettuccine Carbonara

Fried egg on egg yolk sauce

Carbonara, a classic light Italian pasta sauce, super quick and comforting after a tough day. Very popular yet often poorly done with mounds of cream to make a claggy, heavy, cloying sauce that sticks to the roof of your mouth and the inside of your arteries. However the real version is simpler and lighter.

Recipe – Serves 2

  • 200g of pasta (spaghetti / fettuccine)
  • 2 egg yolks
  • A handful of chives
  • 2 handfuls of (frozen) peas
  • 50g of parmesan or pecorino
  • 4 slices of quality bacon / pancetta cubes / lardons per person


Put your pasta in a large pot of boiling salted water and cook until to your preferred level of al-dente. In the meanwhile fry your variety of pig product in a pan with a dash of oil until crisp. Set aside your pork and fry 1 whole egg per person as a topping (optional). Mix the egg yolk, cheese and herbs in a bowl. 30s before draining the pasta add in the frozen peas to defrost. Drain and mix the hot pasta with the cheese / yolk mix and stir for one minute to cook evenly. Add in your bacon and top with the fried egg. Serve immediately.

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