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Pancetta spaghetti

Serves   4
Prep time: 10 mins
Cooking time: 20 mins

Give the classic carbonara a twist by adding chilli and garden fresh peas.





  • 100g pancetta from the service deli
  • 50g parmesan from cheese bar
  • 3 shallots (or 1 medium onion) from the produce department
  • 2 cloves garlic from the produce department
  • 250g dried spaghetti
  • ½ tsp dried chilli flakes
  • 2 egg yolks
  • 100g frozen peas
  • Olive oil


  1. Separate the yolks of 2 eggs and set aside. Finely grate parmesan. Peel and finely chop shallots and garlic, and slice pancetta into small pieces and set aside.
  2. Bring a large saucepan of salted water to the boil and add pasta. 
  3. While the pasta is cooking, add half a ladle of the hot pasta water and half the grated Parmesan to the egg yolks and mix with a fork.
  4. Bring a fry pan to medium heat and add olive oil. 
  5. Cook chilli flakes, shallots and garlic in the fry pan for approx 2 minutes, add pancetta. 
  6. A few minutes before the pasta is ready add frozen peas to the garlic, shallots and pancetta mix. 
  7. When the pasta is cooked drain and return to the saucepan.
  8. Stir egg and parmesan mixture through the pasta, along with the contents of the fry pan. 
  9. Serve onto pre-warmed plates and finish with the remainder of the grated parmesan.


Semi-cooked or raw eggs not suitable for pregnant women.