Spagetti Carbonara a la One Rose Lane

Mar 7, 2016 | 0 comments

Spagetti Carbonara a la One Rose Lane


  • 250 g  Esposito’s pancetta, cut into 1 cm cubes or streaky bacon, cut into chunky strips
  • 150g Medici Homemade fettucine
  • 2 Sam’s Eggs plus 1 extra yolk
  • Tsp Veg Box garlic in oil
  • Handful Pecorino


Pre-heat oven to 200°C/180°C.

Fry the pancetta/bacon with the garlic. Once cooked take off the stove

At the same time cook the fettucine in lots of boiling, salted water. Once al dente, drain

Add pasta to bacon in the saucepan and coat pasta with bacon & garlic oil

Add the eggs to the pasta. Make sure the bacon pan is not too hot otherwise you will get scrambled egg.

Season with salt & pepper. Heavy on the latter and easy on the former as the pancetta is quite salty.

Add lots of pecorino & serve immediately


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