Spaghetti Carbonara from Chef Tom Allbrook

dish of the day  (1)This has to be one of my favourite dishes and if done well, is truly a great dish that can be whipped up quickly for an evening meal, or for a bit of comfort food.

This dish is a favourite at Hornbrook HQ, I’ve played around with a few different ways of making it and it is so simple and quick, I know you’ll love it.


4x egg yolks

4 slices prosciutto

2 tbsp. of smoked lardons

100g spaghetti (preferably good quality)

Small handful of lemon thyme. I find this helps cuts through the dish and really adds a little zip.

Method: Place a pan of salted water on the hob and bring it to the boil, once boiling add the pasta and cook for about 8-10 minutes. Remember to stir the pasta so that it doesn’t stick together – I find tongs are the best for this job.

In a hot frying pan cook off the lardons, garlic, thyme and prosciutto until crisp. You won’t need any oil for this as there is a lot of fat in the meat that will render out whilst cooking.

dish of the day 2  (1)

After cooking the meat leave it to stand off the heat. Once the pasta is cooked put it into the frying pan removing it from the water with a pair of tongs; this way you keep some of the cooking liquor in your pan which will make up the sauce. Let this stand for about a minute before adding black pepper, egg yolks, and a tiny knob of unsalted butter if you have some to hand, as I find it adds a little more flavour and richness. Mix it all together and serve in a nice pasta bowl with a healthy grating of Parmesan, a pinch more pepper and some good quality extra virgin olive oil.

For more information follow HornBrook Kitchen on Twitter and Instagram.  And keep posted for a 10 Questions from Tom soon too.

You can also follow Tom’s personal accounts on Twitter and Instagram too.

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