This "cream" comprises eggs, Parmesan and seasoning.

Bacon, onion and herbs are mixed and cooked in a pan.

The spaghetti will be cooked once again with these ingredients to achieve the correct flavour.

The egg and Parmesan mix is folded into the spaghetti and ....... the rest is a professional secret of the Pasta House!

Thus creating a genuine and fresh carbonara to serve to our customers.

A carbonara should be:

Of such a consistency that no liquid is on the plate. The "cream" must envelop the spaghetti and when lifted, each individual pasta strand should be moist.

Recommendation:

Do not add any further Parmesan cheese once the dish has been served or it will become too dry. Freshly ground black pepper will enhance the flavour.