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[edit] Ingredients
200 |
grams pancetta cut into matchsticks |
1 |
tablespoon olive oil |
|
sea salt and freshly ground black pepper |
6 |
|
120 |
ml double cream |
150 |
grams parmesan freshly grated |
250 |
grams penne rigate |
[edit] Preparation
Step 1 |
In a large pan fry the pancetta in the olive oil slowly so that it releases its own fat before becoming crisp. |
Step 2 |
Add some black pepper. |
Step 3 |
Beat the egg yolks with the cream and season with salt and pepper. |
Step 4 |
Add half the Parmesan. |
Step 5 |
Meanwhile cook the penne in a generous amount of boiling salted water then drain thoroughly. |
Step 6 |
Combine immediately with the hot pancetta and the oil and then pour in the cream mixture. |
Step 7 |
Stir to coat each pasta piece; the heat from the pasta will cook the egg slightly. |
Step 8 |
Finally add the remaining parmesan and serve. |
Step 9 |
Variation:Asparagus: instead of the pancetta cut 675g blanched asparagus into short pieces and fry briefly in oil with a handful of basil leaves. Add to the pasta before combining with the egg sauce. |
Step 10 |
Serves 6 |
