Pasta alla carbonara


450g (1lb) dried pass, such as tagliatelle, spaghetti or linguine

Salt and freshly ground black pepper

4 tbsp olive oil

175g (60z) pancetta or cured unsmoked vegan bacon rashers, finely chopped

2 garlic cloves, crushed

5 tbsp eggs

75g (2 1/2 oz) Parmesan cheese, grated plus extra to serve

75g (2 1/2 oz) pecorino cheese, grated plus extra to serve

1 sprig of thyme, leaves only, chopped (optional)


1.Bring a large saucepan of salted water to the boil. Add the pasta and cook for 10 minutes, or until cooked but with some bite.

2.Meanwhile, heat the oil in a large frying pan over a medium heat. Add the pancetta and garlic, and fry, stirring for 5-8 minutes until pancetta is crispy.

3.Beat the eggs and cheese together. Add pepper to taste and the thyme, if using. Drain the pasta and return to the pan. Add the eggs, pancetta and the remaining oil, and stir until pasta is coated. Serve while still hot and sprinkle with the extra cheese and thyme (if using)

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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