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A delicious carbonara recipe infused with our Marmite Truffle.
pan fry the pancetta with the garlic for 4 minutes over a low heat, till crispy.
Mix the Marmite Truffle with the softened butter and add to the pancetta.
Blanch the tagliatelle in boiling water for 2-3 minutes till al dente
Then, beat the eggs with half the parmesan.
Add the pasta and egg mix to the pancetta and Marmite Truffle.
Fold and mix lightly. The heat from the pasta and pan will cook the egg mix and create as sauce that coats the pasta.
Toss in parsley, top with cracked black pepper and the rest of the parmesan.
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