Penne carbonara
A comforting and velvety pasta dish featuring crispy pancetta tossed in a luscious sauce of egg yolks, double cream, and Parmesan. Fresh parsley adds a bright contrast to the rich, creamy sauce coating the al dente penne. Serve immediately for the ultimate decadent lunch or dinner.
Ingredients
- Olive Oil15 ml
- Egg yolk3 ცალი
- Double cream150 ml
Instructions
5 steps- 1
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.
- 2
Whisk the egg yolks, parmesan and cream in a bowl and season, to taste, with salt and freshly ground black pepper.
- 3
Cook the penne according to pack instructions in a pan of salted boiling water.
- 4
Drain the pasta and add it to the cream mixture, stirring continuously until smooth. Add the pancetta and parsley and stir until well combined.
- 5
To serve, spoon pasta into warmed bowls and sprinkle with a little extra parmesan.
Nutrition
1 serving ≈ 225 g
Nutrition values are estimates. - means data is unavailable.
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