Spaghetti carbonara

A classic family favourite – easy and quick to make.

“In my job I constantly meet people concerned about how their food is produced. Labels such as the Freedom Food logo help us to identify products from farms approved to higher welfare standards, providing that all-important assurance about the origins of our food.”

Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 2

Ingredients

2 tbsp olive oil
100g / 3 ½ oz Freedom Food labelled bacon or
pancetta, chopped
1 garlic clove, crushed
150ml / 5fl oz Freedom Food labelled double cream
50g / 2 oz Parmesan, finely grated
2 Freedom Food labelled egg yolks
140g / 5oz dried spaghetti
chopped fresh basil, to serve

Method

Heat the oil and add the pancetta (or bacon), cooking for 3–4 minutes until slightly browned.

Add the garlic and cook for another couple of minutes then take off the heat and set aside.

Whisk the cream, Parmesan and egg yolks together in a bowl until well combined but not too frothy. Tip the pancetta into the egg mixture and stir.
Meanwhile, cook the spaghetti according to the packet instructions, and drain.

Immediately tip the egg and pancetta/bacon mixture into the cooked spaghetti and stir thoroughly to combine. The heat from the pasta will cook the sauce.
Serve immediately with fresh basil and more Parmesan.