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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.

Serves 2


1 tbsp Arbequina Extra Virgin Olive Oil
300g Cobble Lane Pancetta, thinly sliced
3  Cacklebean Egg yolks
100ml Guernsey Double Cream
50g 22 Month Parmigiano Reggiano, grated plus more to serve
3 tablespoons roughly chopped flat-leaf parsley leaves
A generous pinch of Maldon Sea Salt
freshly ground black pepper
350g fresh or dried pasta



    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.