Tagliatelle Carbonara


  • 80g Doves Farm Organic Pasta Flour
  • 1 egg
  • flour for dusting
  • 1l water
  • 1 tsp salt
  • 1 tsp olive oil
  • 150g bacon cubes
  • 75ml fresh cream
  • oil for frying
  • salt and pepper
  • parmesan, grated



  1. Put the flour and egg into a bowl and mix into a dough.
  2. Knead well for 2 minutes then cover and leave for 15 minutes.
  3. Dust the pasta machine with flour and pass the dough through the widest, flat roller. Fold the dough in half and pass it through again. Repeat this step twice more.
  4. Decrease the roller width a little and pass the dough through that a couple of times.
  5. Dust the pasta machine with flour again, reduce the roller width and roll the dough to 0.5mm thickness.
  6. Pass the dough through the slicing rollers or use a knife to cut the dough into strips.
  7. Dust the raw pasta with flour to stop it sticking together.

For cooking

  1. Put the water and salt into a large saucepan and bring it to a rolling boil.
  2. Add the pasta and stir to ensure it is free flowing in the water.
  3. Cook for 4-10 minutes, depending upon the size and thickness of the pasta. Fresh pasta cooks more quickly than dry pasta.
  4. When cooked drain the pasta, return it to the pan and stir in the oil.


  1. Put the bacon and oil in a frying pan and fry.
  2. When cooked add the bacon to the tagliatelle.
  3. Add the cream and stir to combine.
  4. Season with salt and pepper and serve with grated parmesan.