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  • 1 TBS Olive Oil
  • 2 Cloves Garlic (Crushed)
  • 350 g Bacon (Cut into small pieces)
  • 225 ml Cream
  • 4 Egg Yolks
  • 75 g Parmesan Cheese (Grated)


  1. Heat the oil in a saucepan, add the bacon and cook for 3-4 minutes until cooked.
  2. Beat the cream and egg yolks together and add to the bacon with crushed garlic. Mix well and warm through over a LOW HEAT. Don’t increase the heat because if it’s too high the egg will begin to scramble. 
  3. Gently stir the Parmesan cheese into the sauce and season well.
  4. Serve immediately stirred into freshly cooked pasta.
  5. Garnish with plenty of chopped chives and coarsely ground black pepper.


  • Add 3 Tbs mascarpone to the carbonara sauce for a real Italian flavour. 
  • For meatier dish, gently fry some bite-sized pieces of chicken and a crushed clove of garlic in a little oil until golden and cooked through. Add to the carbonara, stir through some chopped fresh tarragon and serve.
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