Spaghetti Carbonara

Spaghetti Carbonara

Spaghetti Carbonara

This spaghetti carbonara is a quick, simple and flavoursome recipe to please the whole family. Our Dry Cured Oak Smoked Bacon adds a delicious smokey flavour that balances perfectly with the other ingredients to create delicious dish.

Our Oak Smoked Dry Cured Bacon is cured traditionally by hand and smoked using oak chippings for an unrivalled smoky flavour.

When it comes to pork, we source only the finest cuts of Red Tractor British Pork. This gives the meaty taste our customers love.

Serves 4
550 cals
(Per serving)


  • 12 Edwards Dry Cured Smoked Bacon rashers
  • 400g spaghetti
  • 50g Parmesan, grated
  • 75ml double cream
  • 2 large eggs
  • 1 egg yolk

Cooking Instructions

  • Cut the Edwards Dry Cured Oak Smoked Bacon into small pieces and gently fry on a medium heat for 3-5 minutes. Remove from the heat and set aside.
  • Cook the spaghetti as per the pack instructions, then drain in a colander.
  • In a separate bowl, beat together the eggs and the extra yolk, then add the Parmesan and cream, pour over the spaghetti.
  • Mix together thoroughly whilst on the heat until it has thickened to a smooth, creamy sauce, ensure the dish is piping hot before serving immediately.
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