I love this take on carbonara, the peppery rocket & tangy lemon goes really well with the creaminess of the goat’s cheese. I haven’t used pancetta in this recipe but you absolutely can if you want some extra crispiness & saltiness. Honestly this is a flavour and texture combo sensation for your mouth like no other.

Method

Boil some salted water in a wide pan and cook the spaghetti until soft.

Whilst the spaghetti is cooking, finely dice the garlic cloves and heat in a large pan with the olive oil, over a gentle heat, just to soften.

In a bowl/jug, combine the egg yolks, parmesan, black pepper & goat’s cheese & whisk with a fork.

Add the spaghetti to the pan with the garlic, followed by the yolk mix. Turn off the heat, add 3 tbsp of pasta water (the starch adds to the sauce) and toss quickly with tongs to cover the pasta and create a sauce. You may need a little more pasta water.

Add the zest of the lemon, and the rocket and stir until the rocket wilts.

Serve immediately.