Try this festive twist on carbonara, then check out our classic easy spaghetti carbonara and our pigs in blankets. Also discover more pasta favourites such as vegetarian carbonara, penne carbonara and leek carbonara.


  • 2 tbsp 
olive oil
  • 150g pigs-in-blankets, cut into small pieces
  • 2 cloves garlic, peeled
  • 3 egg yolks
  • 80g parmesan, finely grated, plus extra to serve
  • ground to make 1 tsp black peppercorns
  • 200g spaghetti


  • STEP 1

    Heat the oil in a non-stick frying pan over a medium heat and cook the pigs-in-blankets for 8-10 minutes, or until crisp and cooked through. Add the garlic for the final 2 minutes of cooking time, then remove the garlic and take the frying pan off the heat.

  • STEP 2

    In a bowl, whisk together the egg yolks, parmesan and black pepper. Cook the spaghetti in a large pan of lightly salted water following pack instructions, then drain, reserving some of the cooking water. Add a ladle of the pasta cooking water to the egg yolk and parmesan mixture, and whisk again.

  • STEP 3

    Tip the spaghetti into the frying pan with the pigs-in-blankets, and set over a very low heat. Add the egg yolk and parmesan mixture and toss together using tongs until the sauce thickens slightly and starts to cling to the pasta. Divide between two plates, and serve with another grating of parmesan over the top, if you like.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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