Penne Pasta Carbonara

PennyBy Penny  

April 15, 2015


1 tbspn Olive or rapeseed oil

11pz pancetta ( cubed or sliced)

3 egg yolks ( make an omelette or meringue from the whites)

50g grated parmesan

100ml double cream ( you could use creme fraiche )

Salt and black pepper

12oz penne pasta fresh or dried

Chopped parsley


1Heat a frying pan

2Add the oil and pancetta and cook until crisp

3Take out of pan and drain on kitchen towel

4Whisk the egg yolks with the cream

5Add the parmesan

6Cook the penne in boiling salted water

7Drain the pasta

8Add the pasta to the cream and egg mix stirring all the time, until smooth

9Add in the pancetta and parsley and stir until combined

10Serve sprinkled with a little more Parmesan and garlic bread