Serves 2 Easy

The ultimate comfort food – creamy carbonara. James Martin’s recipe from Home Comforts uses dried penne pasta but we think this sauce would be the perfect match to our chef-made tagliatelle.


  • 1 tbsp olive oil
  • 200g Cobble Lane pancetta, thinly sliced
  • 3 Cacklebean egg yolks
  • 100ml Guernsey double cream
  • 50g Parmigiano Reggiano, grated plus more to serve
  • 3 tbsp flat-leaf parsley leaves, roughly chopped
  • a generous pinch Maldon sea salt
  • freshly ground black pepper
  • 350g fresh tagliatelle

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  1. Heat a frying pan until hot, add the olive oil and pancetta and cook until crispy; this should take 3 to 5 minutes. Drain on kitchen paper, then roughly chop.
  2. Place the egg yolks, cream, Parmigiano Reggiano, pancetta and parsley in a bowl and season to taste with salt and pepper.
  3. Bring a pan of salted water to the boil, add the pasta and cook according to the packet instructions. Drain and immediately add the pasta to the cream mixture. Mix well; the heat of the pasta will cook the egg.
  4. Spoon into warmed bowls and grate over some more Parmigiano Reggiano.

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