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Penne Pasta Carbonara

Yields1 Serving

 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
1

Heat a frying pan

2

Add the oil and pancetta and cook until crisp

3

Take out of pan and drain on kitchen towel

4

Whisk the egg yolks with the cream

5

Add the parmesan

6

Cook the penne in boiling salted water

7

Drain the pasta

8

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

9

Add in the pancetta and parsley and stir until combined

10

Serve sprinkled with a little more Parmesan and garlic bread