Great Taste Award


Spaghetti with our creamy carbonara sauce topped with smoked pancetta lardons and a sprinkle of parmesan.

How to Cook

    1.  This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

    2. Preheat your oven to 220ºC/200ºC fan/gas mark 7 (Be careful not to grill by mistake!)
    3. Remove the film but leave the spaghetti carbonara in its wooden tray*.
    4. Place on a baking tray in the centre of the oven and cook for 25 minutes. If using a gas oven, cook for an extra 15 minutes.
    5. Leave to stand for 2 minutes before serving. The spaghetti is in two nests to help you serve.
    6. For the finishing touch, sprinkle the parmesan on top and enjoy. Make sure it’s piping hot throughout.

*Our wooden trays are designed for the oven. Just make sure they aren’t placed close to any element or flame.

A little bit on the side image

A little bit
on the side

(Serves 2)

1 head of romaine lettuce
1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, thinly sliced
Olive oil and red wine vinegar, to taste
Salt and freshly ground pepper, to taste

1. Tear the lettuce leaves into bite-size pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes and onion.

2. Add the oil and vinegar, salt and pepper, then toss to combine. Serve with a freshly baked Charlie Bigham’s Spaghetti Carbonara and some warm crusty bread.

to drink?

This sumptuous dish can be paired with a variety of wines, depending on your mood. Try a smooth chardonnay, a bright, appley riesling or even a soft red, like a merlot.

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