Penne Carbonara
Creamy Carbonara with Pancetta and Parmesan is a comforting and indulgent pasta dish that combines crispy pancetta with a rich and velvety sauce made from egg yolks, parmesan, and cream. The flavors are elevated with a touch of fresh parsley and a sprinkle of extra parmesan on top. This recipe is sure to satisfy your cravings for a satisfying and delicious meal.
— Constant Cookbook
Ingredients
- 1 tbsp extra virgin olive oil
- 300g/11oz pancetta
- 3 free-range egg yolks
- 50g/1¾oz parmesan
- 100ml/3½fl oz double cream
- and freshly ground saltblack pepper
- 350g/12oz fresh penne
- 3 tbsp chopped fresh flatleaf parsley
Instructions
- Heat a frying pan until hot. Add the olive oil and pancetta and cook for 3-5 minutes, or until crisp. Remove the pancetta from the pan and set aside to drain on kitchen paper.
- Whisk the egg yolks, parmesan and cream in a bowl and season, to taste, with salt and freshly ground black pepper.
- Cook the penne according to pack instructions in a pan of salted boiling water.
- Drain the pasta and add it to the cream mixture, stirring continuously until smooth. Add the pancetta and parsley and stir until well combined.
- To serve, spoon pasta into warmed bowls and sprinkle with a little extra parmesan.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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