Back bacon carbonara (UK-style) skips the supermarket lardons and uses proper rashers. Crisp Unsmoked Back Bacon 454g on the hob, toss with hot pasta, egg and cheese — no cream needed. Shop Bacon when you want British back bacon for a carbonara that tastes like a butcher counter, not a packet of cubes.
Ingredients
- 200g unsmoked back bacon, cut into strips
- 300g spaghetti
- 2 large eggs + 1 yolk
- 60g Parmesan or mature Cheddar, finely grated
- 1 garlic clove, smashed (optional)
- Black pepper
- Salt for the pasta water
Method
- Boil spaghetti in well-salted water until al dente. Reserve a cup of pasta water.
- On the hob, fry bacon strips in a wide pan until crisp. Soften garlic briefly if using, then discard.
- Beat eggs, yolk, cheese and plenty of black pepper in a bowl.
- Drain pasta, tip into the bacon pan off the heat. Toss, then quickly mix in the egg mixture with a splash of pasta water until glossy — do not scramble.
- Serve at once with extra cheese and pepper.
Cooking for a crowd or filling the freezer? 5lb Unsmoked Back Bacon is the big pack. Also see Back Bacon for smoked and unsmoked options.
