A Butcher’s Quarter Recipe


Here's what you'll need for this recipe. You can grab everything with a symbol from us:

Smoked Pancetta


Rummo Spaghetti

Pecorino Romano




Eggs (three)



Additional Tips:
The key here is to keep back some of the pasta water to control the final texture/ sauciness! It's not the easiest pasta sauce to make, but fabulous with the best of ingredients here.

Put a large pan of salted water on to boil. Grate the cheeses and add to a bowl with the cracked eggs. Fork into a thick sauce and add the salt and plenty pepper. Chop your meats into cubes. Add the Spaghetti to the boiling water and cook for 10-11 mins.

Put a splash of olive oil and a knob of butter in a large frying pan. Crush a couple of whole garlic cloves with your knife and add to the pan. You are really just flavouring the oil by doing this. Slowly ‘melt’ the chopped guanciale. Once it has started to render, turn up the heat slightly and add the chopped pancetta. Fry gently until the meats have started to crisp. Now remove the meats with a slotted spoon – and discard the garlic. Pop the meats into the bowl with the cheesy eggy sauce.

We need to act quickly now! Keep the pan on a low heat. With tongs – lift the spaghetti into the oily/ buttery pan – don’t worry that water comes with it. And don’t throw away the pasta water!

Add the sauce to the pan with the spaghetti and stir – you will see the cheese and egg beginning to melt into a lovely glistening sauce – but it will quickly thicken. This is the point to add some of the still hot pasta water. Probably a tablespoon or two – but judge it so the sauce is not too runny – the glistening sauce should stick to the pasta. Sprinkle with some more pecorino and enjoy. Pair with a fruity red – perhaps a slightly chilled pinot noir?! Lucas can help.

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