Spaghetti Carbonara with Berkswell

Spaghetti Carbonara with Berkswell

Method

Start cooking the spaghetti while warming the oil and garlic in a pan. Add the pancetta or bacon and fry for a couple of minutes. Pour in the wine and simmer for a couple more minutes.

In a bowl, beat the eggs and mix with the grated Berkswell and pepper. Drain the spaghetti and add it to the mixture in the bowl and then stir in the pancetta.

We love a hunk of garlic bread and some lambs lettuce leaves to complement this simple but gorgeous dish.

 

Ingredients

(Serves 6)

2/3 cloves garlic
3 tbsp olive oil
225g (8oz) pancetta or bacon, chopped into small cubes or strips
120ml (4 floz) dry white wine
2 free range eggs
120g (4oz) Berkswell Buy Cheese
freshly ground black pepper
700g spaghetti
chopped parsley

Comments

Rene on Sat September 01, 2012, 23:32:50

I'll be honest and say I've never tried your paatss, I ended up on your blog after you started following me on Twitter. I'm a food blogger always on the lookout for new things to try. I've been looking through your recipes and this one really jumped out at me.I was lucky enough to spend a week in Brussels, Belgium this spring. My most memorable meal was in a little cafe. I ate outside on the sidewalk while listening to the start of a jazz festival being held just across the street. My French isn't very good but I speak French food well so I managed to decipher a pasta dish that sounded fantastic.It was bow tie pasta with olive oil, topped with sun-dried tomatoes, large chunks of goat cheese, slices of prosciutto and fresh arugula. It was delicious and certainly memorable. It sounds very similar to the recipe you've shared above and I'm excited to see it. It's a great combination of flavors!Thank you for sharing this recipe!

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