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Member recipe

Spaghetti Carbonara

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Serves 2

Made with Pancetta, eggs yolks and Parmesan cheese

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  • 250g Spaghetti/Penne pasta
  • 50g Pancetta (diced)
  • 2 Egg yolks
  • 200ml single cream
  • 2 Garlic cloves (crushed)
  • Salt & pepper (to taste)
  • 50g Salted Butter
  • 25g grated Parmesan Cheese (more/less depending on taste)


    1. Cook the pasta in salted boiling water until al dente.
    2. In a saucepan, slowly shallow-fry the pancetta in the butter. Add the garlic and cook until the pancetta turns golden brown and crispy.
    3. Meanwhile, mix the eggs yolks and cream and season with a little salt and pepper. Stir well. Pour mixture into your saucepan and heat for approximately 2 minutes - stirring continuously.
    4. Drain the pasta. Take the saucepan off the heat and add the pasta to your saucepan. Stir well.
    5. Plate up and sprinkle the parmesan cheese over your dish.

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