adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Penne alla carbonara
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulge in a decadent dish of classic Carbonara with crisp pancetta and velvety egg sauce.
Ingredients:
  • 400g penne rigate
  • 200g pancetta or bacon rashers
  • 150g parmesan, finely grated
  • 125.00 ml chopped fresh continental parsley
  • 18.20 gm extra virgin olive oil
  • 4 eggs, lightly whisked
Instructions:
  • Boil the pasta in a generous amount of salted water until just tender. Drain and put it back in the saucepan.
  • Place pancetta in a large non-stick frying pan over medium-low heat. Cook, turning, half the pancetta for 5 minutes until golden and crisp. Transfer to a paper towel-lined plate to drain, keeping the fat in the pan. Repeat with the rest of the pancetta. Coarsely chop and set aside.
  • Pour the pasta into the flavorful pancetta fat in the pan and gently stir for 1 minute until evenly coated. Take the pan off the heat and let it cool for 1 minute. Mix in the crispy pancetta, savory parmesan, fresh parsley, and a drizzle of oil until well combined. Swiftly fold in the egg until the pasta is nicely coated. Sprinkle with some freshly ground pepper to taste.

Similar Recipes