Quick to whip up yet so satisfying, a proper carbonara is where good quality ingredients come together and shine. Our organic eggs are the perfect base for nutty Parmesan and salty Guanciale in this rich sauce, combining the best of Great British and Italian produce.

Prep time 5 minutes | Cook time 15 minutes | Serves 2-3


200g spaghetti
2 tablespoons extra-virgin olive oil
200g Guanciale or thick-cut bacon, diced
3 Stonegate Estate organic eggs
125g hard sheep’s cheese, such as pecorino, Parmesan or finely grated mature cheddar
Sea salt
Freshly ground black pepper


Bring a large pan of salted water to the boil and add the spaghetti, stirring once or twice, so it doesn’t begin to stick. Cook for 10-12 minutes, or until done to your liking.

Meanwhile place a large, heavy-based frying pan over a medium heat and add the olive oil, followed by the Guanciale or bacon. Sizzle for 4-5 minutes or until all the little bits are beginning to crisp around the edges. Remove the pan from the heat.

Into a bowl, crack one of the eggs, followed by 2 egg yolks and save the whites for something else, such as our Pavlova recipe. Add the grated cheese and a ladle of pasta water, season with a little salt and pepper and stir together.

Drain the pasta, saving at least a cup of the pasta water. Set the frying pan back on the heat and toss in the cooked spaghetti, the egg and cheese mixture and enough pasta water to give you a rich, saucy consistency. Switch off the heat, season and toss everything together, adding more pasta water if you need too. Serve immediately onto warm plates.


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