Speedy carbonara

Whether you’re whipping up a quick lunch for one or looking for an easy crowd-pleaser at dinnertime, carbonara is the answer. Pasta purists might not agree with adding extras to this classic, Italian-inspired recipe, but our carbonara is gloriously green, thanks to our eco-friendly eggs and a handful of sweet garden peas.


• 300g spaghetti
• 1 tablespoon olive oil
• 1 red onion, finely sliced
• 8 slices pancetta, finely sliced
• 150g frozen peas
• 4 Respectful egg yolks
• 150g parmesan, finely grated
• Black pepper

Preparation time

30 minutes




Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions.

Meanwhile, heat a splash of olive oil in a large pan over a medium heat. Fry the onion for 5-7 minutes, until softened. Add the pancetta and fry until crisp and golden, then reduce the heat to low and add the frozen peas.

Beat the egg yolks and most of the parmesan together in a mixing bowl, along with a ladle of pasta water from the pan, then season with black pepper.

Take the pancetta pan off the heat and use tongs to transfer the pasta directly into the pan. Pour over the egg mix and gently combine, coating the pasta, then add another splash of water to loosen.

Divide between pasta bowls and top with extra parmesan and a twist of black pepper.

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