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Fettuccine Carbonara

Fettuccini Carbonara

Prep Time; 2 minutes

Cook Time; 8 minutes (including cooking pasta)

Total Time; 10 minutes

Serves; 4



300 g dried fettuccine

4 rashers of smoked streaky bacon

olive oil

4 free-range eggs

60 g Parmesan cheese, plus extra for grating

2 tsp chopped parsley (for garnish)


Cook the pasta in a pot of boiling salted water, following the packet instructions.

Slice the bacon and place in a non-stick frying pan on medium heat. Cook until it’s nice and crispy, tossing occasionally, then turn off the heat.

Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.

Use tongs to transfer your pasta straight into the pan with the bacon and toss.

Making sure the pan isn’t too hot (otherwise the eggs will scramble), pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce.

Plate up the pasta, and finish with an extra grating of Parmesan and a sprinkling of parsley.