Extra creamy Berkswell Carbonara

Serves 4

Not your truly traditional carbonara but we aren’t complaining! The addition of cream makes this a fail-safe dish, no more scrambled egg carbonara!

Berkswell makes for a wonderful alternative for Parmesan in this carbonara with a twist.


400g spaghetti

1 tbsp olive oil

200g smoked pancetta cubes

3 garlic cloves finely chopped

3 eggs

75ml double cream

50-70g Berkswell Cheese, finely grated, plus extra to serve


Cook the spaghetti until al dente in a large pan of salted water

In a large frying pan, heat the olive oil until hot. Then fry the pancetta cubes until lightly crispy, adding your finely chopped garlic halfway through cooking

In a medium sized bowl, crack in 2 of your eggs

Separate 1 egg and add the yolk to the other eggs. Save the egg white for your next omelette or as egg wash on some Berkswell Bagels!

Add the double cream and finely grated Berkswell Cheese to your eggs and whisk. Season with salt and pepper

Drain your spaghetti, reserving half a ladle-full of pasta water

Remove the pan from the heat then return the spaghetti to the large saucepan

Pour over your pancetta and garlic and mix through

Finally add your egg mixture and a small amount of pasta water

Toss and stir quickly, coating all the spaghetti

Mix until thick and creamy

Serve, season with freshly ground black pepper and top with extra finely grated Berkswell Cheese