Blue Cheese Carbonara

Spaghetti Carbonara! It's basically Italian Mac & Cheese... forget that, I've probably offended someone and it's almost definitely not true, I won't compare the two again sorry. Anyway if you like cheese, bacon & garlic then this recipe is definitely for you. I'll even make it in a sort of "authentic" way (It probably isn't authentic, I should stop saying that.)

I'm making this recipe with the brilliant, creamy and somewhat pungent stilton (blue) cheese to add my take on it, so if you don't vibe the stank you can just use normal Italian cheese's normally associated with Spaghetti Carbs such as Parmigiano Reggiano... that's actually all I can think of, sorry I should probably research these things. To be honest I use any hard-ish cheese for it. Anyway to the recipe!


(Serves 3-4)

Spaghetti- 300g should be good but you can always just add the whole packet which is around 200g more so make sure your pan is big enough. Also, you can use any kind of pasta spaghetti is just a classic, I  really like using rigatoni to capture all that sweet cheese sauce in the tubes.

Eggs- 4 eggs but if you want to be specific 1 whole egg and 3 egg yolks.

Parmigiano Reggiano- 100g you'll also be adding more at the end so don't overdo it now plus we're using one more special cheese. If you don't like Blue cheese then you can just add this cheese and you'll have a normal Carbs.

Blue Cheese- 50g or half the amount of Parm cheese whichever measurement you like it's pretty strong too so be sparing with this baby. Any blue cheese is good I love using Stilton but you can also use Roquefort for a slightly more intense less subtle flavour.

Garlic- Use 2-4 Cloves or you can use 2tspn of garlic powder its easier than fresh and you don't have to cook it through.

Pepper- 1tbsp everyone loves a peppery Carbs right?!

Salt- 3tbsp this is only for the water to boil the pasta don't use it too much as you'll get loads of salt from the cheese and bacon.

Bacon- 200g bacon any kind of bacon will do use your favourite! I'm using lardon bits you can buy already in pieces, you can also use back bacon, streaky, smoked it really doesn't matter.


1. Start by putting the salt into a pot of water and bring it to a boil then put in the spaghetti when the water is at a rolling boil.

2. Now while the pasta is cooking we can get everything ready for the dish. Get the garlic, crush, peel the skin and coarsely chop and save for later(if you're using the powder you can ignore this bit.)

3. Get your eggs and split 3 yolks from the whites with your last egg, crack and put the whole thing whites and all into the yolk bowl. Now you should have 3 egg yolks and 1 whole egg in a bowl. Leave the whites, make a healthy omelette later or whatever.

4. Get your Parmesan cheese and grate it all in or if you used pre-grated just plop it in.

5. Corsley chop your blue cheese as much as you can depending on which one you get like the harder ones you can just crumble it and put it into the parm and egg mixture and whisk briefly.

6. It's time to fry up the bacon bits! Slice up your bacon and throw it into a pan on med/high heat, your pasta should be half down around now depending on how fast or slow you're working.

7. While the bacon is browning, grab your egg mixture and begin whisking again, while whisking slowly pour in a ladle of pasta water and your pepper once incorporated stop whisking. this process loosens the mixture a little bit and will help make a beautiful cheese sauce when poured onto the pasta it'll also temper the eggs if that's the right word?

8. The bacon should be browning and crisping up now. They'll also release all this fat and beautiful flavour into the pan and by this point, you can add the garlic don't cook or brown the garlic too much.

9. After the garlic gets fragrant and fills the air the pasta should be ready. Turn off the heat to everything, put your bacon and garlic pan away from the heat, drain the pasta and pour it into the bacon and garlic tossing it around.

10. While the pan is off the heat it'll still be hot and ready for the eggs, now pour the eggs all around the pan and mix into the pasta. It is crucial at this point that this pan is definitely off the heat otherwise you'll get scrambled cheesy pasta eggs and its not too appetizing.

11. You're ready to serve! After mixing all these beautiful ingredients they'll all start emulsifying together and really start getting to know each other. I like serving it in the pan and letting everyone help themselves. Oh and you cant put some more parm on top to add that little bit more cheesy flavour!