4 Garlic cloves, chopped

100g of bacon lardons (or about 4 rashers of bacon chopped)

5 mushrooms sliced

150-200g pasta (depending on how hungry you are!)

50-60 mls of single cream (about 4 tablespoons)

2 Eggs, beaten in a mug



Spaghetti Carbonara

preparation 5 mins • you cook for 15 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

If you cannot view the video below, click here to download QuickTime from Apple's website.


This is my absolute favourite dish. Then again I have to say that as it's my wife's recipe. Some of the ingredients aren't traditional to a carbonara but wait to you try it. What makes it so special is that with every mouthful, you can taste every one of the ingredients. It's also super simple and in the time it takes to cook the spaghetti, everything else will be is cooked.

Large Saucepan for the pasta

Large frying pan/wok everything else 

Spoon to stir


Before you start, have your ingredients out and ready, a pan or salted boiling water on the hob for the pasta, and a pan ready for everything else. Now click here!


This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.

Simply enter your email address - it won't go to 3rd parties and you won't receive any junk mail!



First put the pasta into the boiling water and bring back to the boil. Try to move the pasta about in the pan straight away and this will go a long way to helping it not stick together. Next take your cold pan and add 4 tablespoons of olive oil. Turn on the hob to a low heat and add the garlic. You're adding the garlic now so that as the oil heats up, the garlic infuses the oil and doesn't burn. Give your pasta a stir.

As soon as you see the garlic start to fry and you can smell it cooking, add the bacon and turn the heat up. Once the bacon starts to colour, add the mushrooms. Stir for a few minutes then turn the heat down.

Next crack your eggs into a mug or small bowl, add a teaspoon of cracked black pepper (don't skimp on this, if you're not sure, add a bit more). Whisk together gently.

Once the pasta has cooked for about 9 or 10 minutes it should still have a bit of a bite to it. At that stage, drain the pasta and take it back to the hob. Add the pasta bit by bit stirring each time so that the pasta is coated with the oil. Once you've added all the pasta, pour in the eggs and stir. The eggs will stick to the bottom so make sure you scrape that and stir. Once the eggs look like they are slightly scrambled pour in the cream. Stir everything together and divide equally between two pasta bowls.

I hope you enjoy it.


All content © 2012 - Privacy Policy