SPAGHETTI CARBONARA
SPAGHETTI CARBONARA
Great Taste Award

SPAGHETTI CARBONARA

Spaghetti with our creamy carbonara sauce, topped with smoked pancetta lardons.

How to Cook

  1. Preheat your oven to 220ºC/200ºC fan/gas mark 7. Be careful not to grill by mistake!
  2. Remove the film but leave the carbonara in its wooden tray*.
  3. Place on a baking tray in the centre of the oven (away from any element or flame) and cook for 25 mins. If using a gas oven, cook for an extra 10 minutes.
  4. Stir thoroughly covering all the spaghetti with the sauce. Leave to stand for 2 mins before serving. Make sure it’s piping hot.

*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

FRESH GREEN SALAD
(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.

Something
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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