top of page

Bacon Fettuccine Carbonara


Fettucine – ideally fresh, but dried is fine too

1 tablespoon olive oil

2 cloves of fresh garlic crushed and chopped finely

8 Henderson’s Mid Eye or Middle Bacon rashers with the rind removed and chopped roughly

4 eggs

250mls cream OR use a round of creamy cheese like a brie or soft blue for a unique taste

1/2 cup grated parmesan

2-3 sprigs of Italian parsley, chopped finely


Delicious, quick and simple to make and perfect with a fresh salad. Our all natural bacon brings a smoky burst to the creamy deliciousness to give that classic cabonara taste.

Step 1

Boil water and add a couple of pinches of salt. Once boiling add pasta until tender with some bounce left in the strands when you bite test them - ‘el dente’.

While pasta boils, heat your oil in a pan at medium heat. Add chopped bacon and stir until browned, then add garlic and stir until just golden brown. Turn the pan off.

Step 2

Whisk eggs, cream and half your parmesan. If you used the soft cheese option, chop finely and add after whisking.

Step 3

Drain pasta thoroughly, add egg mixture and bacon mixture then toss quickly while hot – the egg will thicken with the heat. Serve immediately.

Step 4

Sprinkle Italian parsley and parmesan over cabonara in bowls, and have fresh cracked pepper available.

bottom of page