Pasta Carbonara


Serves 6

200g pencetta

1 tablespoon olive oil
Salt and freshly ground black pepper
6 egg yolks
120ml double cream
150g parmesan freshly grated
250g penne rigate




Preparation Method


In a large pan fry the pancetta, cut into matchsticks, in the olive oil slowly so that it releases its own fat before becoming crisp.


Cook the penne in a generous amount of boiling salted water then drain thoroughly.

While the pasta are cooking, beat the egg yolks with the cream and season with salt and pepper.


Add half the Parmesan.

Once the pasta are cooked, drain and combine them immediately with the hot pancetta and the oil and then pour in the cream mixture. Stir well to coat each pasta piece. The heat from the pasta will cook the egg.

Finally add the remaining parmesan and serve.


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