Items (0)
Last Added Price Quantity Remove Total
Sub total

Spend £30 or more to get free shipping to mainland UK! *restrictions apply, see next page.



A tasty tagliatelle carbonara.

Recipe by The Devilled Egg | The Online Cookery School. Buy an online course HERE.


  • 350g dried tagliatelle
  • 1 tablespoon of Fussels Garlic Rapeseed Oil
  • 75g pancetta, cubed
  • 2 whole eggs
  • 2 egg yolks
  • 50g pecorino, grated
  • 50g parmesan, grated
  • Salt and freshly ground pepper
  • Handful of fresh chives


Bring a large pot of salted water to a boil and place the dried pasta in the water.

Whilst the pasta is boiling, pour the oil into a large frying pan and add the pancetta. Fry on a high heat until golden.

Combine the 2 whole eggs, black pepper with the cheeses in a bowl.

Once the pasta is cooked ‘al-dente’, strain, reserving around 150ml the pasta cooking water.

Pour the pasta back into the saucepan, followed by the egg mixture and half the pasta water. Stir this throughly, adding more of the pasta water if the mixture is too thick.

Add the chives, plate up and top each plate with a yolk and more grated cheese.

More to tease your tastebuds

Blue Cheese & Greens Orecchiette | Rapeseed oil
Blue Cheese & Greens Orecchiette
View recipe
  • Prep 15 mins
  • Cooking 12 mins
  • Serves 2 Adults
View recipe
Fresh Potato Gnocchi with Nduja | Rapeseed oil
Fresh Potato Gnocchi with Nduja
View recipe
  • Prep 60 mins
  • Cooking 60 mins
  • Serves 4 Adults
View recipe
Spicy 'Nduja Pasta | Rapeseed oil
Spicy 'Nduja Pasta
View recipe
  • Prep 5 mins
  • Cooking 10 mins
  • Serves 2 Adults
View recipe