This recipe creates the most delicious Carbonara that I’ve ever tasted. It’s very filling, and not the healthiest version, but I’ll add a few notes on how to try and make it slightly less fatty.

For two people


  • Three eggs (I always go for free-range)
  • Whipping cream (if you’re looking for a healthier option, instead of using as much cream, top up with milk and flour mixed together)
  • Goats cheese
  • Wine (just a splash, rose is lovely)
  • 2 large flat mushrooms
  • Pancetta (or if yo’re looking for a healthier option, bacon medallions are a winner)
  • Wholemeal tagliatelle (around half a bag)
  • Black pepper


  1. First of all, crack only the yolk of the three eggs into a bowl. I always have difficulty doing this as the yolk always seems to slide off down the drain when I do it.
  2. Pour half of the cream into the bowl and then stir. Add a sprinkling of black pepper.
  3. Now grate the goats cheese into the bowl- grate enough so that it covers the top of the mixture of the bowl, but use your own judgement of how much you’d prefer.
  4. Now start to cook the pancetta in a frying pan; it’s best to use a medium setting so that it doesn’t cook too quickly, or too slowly.
  5. After the pancetta starts to brown, slice the mushrooms and add them to the pan. Add a splash of wine.
  6. Boil your kettle to the brim and pour into a saucepan; pop the tagliatelle in and put it on a medium setting on your hob.
  7. Once the tagliatelle starts to bubble, drain it and leave for two minutes.
  8. Add your sauce to the frying pan. Stir for a few minutes and then add the drained pasta.
  9. Cook the mixture for around five minutes.
  10. Dish up, and enjoy!