Pasta alla carbonara (Serves 2 to 3)

April 25, 2017

My sister and I used to work in a retail store local to our area in our teens, and every Saturday night we used to come home and make a version of this dish.  When I started dating, it was the only thing I would make when asked or I offered to cook a romantic meal. I was not very experimental at all. I am giggling as I am writing this, as I used to use so much garlic that it would have been completely destroyed any romance, despite it tasting so good.  I have refined the recipe now, so it tastes as it should or at least it’s had a bit of an upgrade to the traditional version we were once used to, and I use much less garlic.



  • 200g smoked streaky bacon (sliced) or 2 x 90g Ham Hock

  • 1x large white onion

  • 2x cloves of garlic

  • A handful of fresh parsley

  • 3x eggs (beaten and seasoned)

  • 100g parmesan

  • 100g strong cheddar cheese (or buffalo mozzarella)

  • Salt & pepper to season

  • 300g spaghetti

  • 50g panko breadcrumbs

  • (Optional) 1 x buffalo mozzarella



  1. Place a pan of water on the heat to boil

  2. Meanwhile, in a shallow frying pan on a low heat, fry off the onion and garlic until translucent (do not brown)

  3. Add the bacon, parsley and a little pepper and cook through.  When the bacon is almost cooked (you will notice a slight crunch on sides) add the breadcrumbs and coat them in all the flavours.  Put to the side and cook the pasta

  4. Add pasta to salted boiling water and cook according to packet instructions (normally 10 minutes for aldente).  Drain and add back into the pot.

  5. Under a low heat add the eggs and cooked bacon to the pasta and stir until the eggs are cooked

  6. Add the cheese and stir for 2 minutes until everything is coated.  Use less cheese if you desire or if you fancy something richer than replace the cheddar with buffalo mozzarella (or have both)

  7. Serve in a warm bowl with fresh black pepper and drizzle of chilli oil. 

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