British Carbonara

Traditional British comfort food with an Italian heritage, our twist on this simple yet satisfying dish combines our irresistible British back bacon, eggs, cheese, and pasta and a touch of your favorite stout, into a creamy, indulgent meal. A weeknight staple in homes across the UK.

Cook Time:10 Mins

Serves:2-4 Servings

Prep Time:5 Mins

SKIP TO THE RECIPE!

What is the Difference between a British and Italian Carbonara?

Although it’s roots are in ancient Italy, the humble carbonara has long been embraced and adapted by British kitchens into a uniquely British version of the dish. The main difference between this modernized dish and the traditional carbonara recipe is that the original Italian dish uses pancetta or “guanciale” (a cured pork jowl), whereas the British version substitutes this with British back bacon. British carbonara recipes sometimes substitute cream for the eggs and strong cheddar for the parmesan cheese, however, our recipe here leans more towards the traditional Italian version. For an extra British touch, we recommend adding a splash of your favorite dark beer to create a velvety, rich pasta dish.

Do I have to use spaghetti for a carbonara?

No. Bacon carbonara works just as well when you use any shaped macaroni, pasta or spaghetti. The role of the pasta is to soak up the flavours of your traditional british style carbonara. The traditional back bacon is a more important element to the dish, along with taking your time with the recipe to ensure the sauce is silky and creamy.

What bacon should I use for this British carbonara?

For British people living in America, it can be hard to find traditional British-style back bacon in order to make this type of carbonara. Our British back bacon comes in smoked and unsmoked variations, offering a nourishing bite and a deep, savory flavor that blends perfectly with the creamy carbonara sauce that will remind you of home.

How To Make A British Bacon Carbonara

Ingredients:

One pack of Back Bacon Rashers, finely chopped
1 large Sweet Onion, chopped
3 Eggs
2 Egg Yolks
2 cups of Sweet Grape Tomatoes
1 cup of your favorite Stout or other Dark Beer
1 cup of Parmesan Cheese
1 lb of dry Spaghetti
Salt and Pepper to taste

Method:

Step One: Cook Bacon & Onions
Place the chopped British back bacon in a large skillet, over medium-high heat, then add your onions. Continue cooking until bacon is cooked through and onions are softened.

Step Two: Boil the Spaghetti
While the bacon is cooking, bring a large pot of salted water to a boil. Add spaghetti and boil for 7 minutes until al dente, or longer for desired tenderness.

Step Three: Add Beer and Tomatoes
Once the bacon and onions are cooked, add a splash of beer and the fresh tomatoes to the skillet. Reduce the heat and allow to simmer. Wait for the tomatoes to soften and pop - the juices will add a rich, British-inspired flavor to the dish.

Step Four: Prepare the Sauce
Whisk the eggs in a large bowl. Add small amounts of hot beer mixture to the whisked eggs, whisking constantly to temper the eggs and ensure they don’t curdle. Continue until you’ve used all of the beer and bacon mixture.

Step Five: Combine and Serve
Drain the spaghetti and combine it with your sauce mixture. Add the parmesan cheese. Toss to ensure the spaghetti is fully coated in the mixture. The heat from the hot pasta will cook the eggs, creating a perfectly silky sauce. Stir well and let it rest so that the flavours can settle evenly for an authentic British carbonara.

Plate up your Bacon carbonara and finish with a sprinkle of extra parmesan and freshly cracked black pepper.