CONSUME  •  [publish-year]

Simple is Best – P.A.S.T.A

When you have the best quality egg a hen can lay, you simply must make pasta.

Our adventures in photographing and of course eating pasta are plenty thanks to a few of our food-forward clients. Pasta for breakfast is perfectly acceptable, and that doesn’t need to happen only on early morning shoot days. Three simple ingredients: flour, water and eggs come together into what we have discovered offers limitless depth and nuance, both to the eye and to the belly. If you’re experiencing a pasta drought in your life, or a case of the winter blues, we’ve assembled a visual pasta journey that will awake your malaise and keep your fork twirling.

Make this right now

26 Classic Carbonara — Adapted from the heaps of the classic Roman Carbonara recipes out there.


  • 6 nests of Nature’s Farm Garlic Herb Linguine
  • 3 Nature’s Farm eggs – yolks separated
  • 1/4 cup pecorino cheese
  • 1” slab of Pancetta from De Luca’s preferably, cut into generous cubes


  1. Put the egg yolks into a bowl, finely grate in the pecorino, season with pepper, then mix well with a fork and put to one side.
  2. Cut any hard skin off the pancetta and set aside, then chop the meat.
  3. Cook the pasta in a pot of boiling salted water until al dente – about 7 minutes.
  4. Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, then place over a medium-high heat. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up. Add the pasta to your pan of pancetta and turn off the heat.
  5. Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently. Toss well, adding more cooking water until it’s creamy and glossy.
  6. Serve with a grating of Parmesan and an extra twist of pepper.