Carbonara-Style Penne With Pancetta and Parsley – a delicious recipe with pancetta, olive oil, freshly ground salt, penne, egg yolks, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Place the pancetta and 1 tablespoon of olive oil in a frying pan and fry until nice and crisp.
2
Meanwhile, bring a large pan of salted water to the boil.
3
Add the pasta and return to the boil.
4
Cook for 10-12 minutes until the pasta is al dente; drain.
5
While the pasta is cooking mix the egg yolks and cream in a large bowl with the freshly grated parmesan.
6
Season the mixture well with sea salt and freshly ground pepper and mix in the parsley.
7
Once the pasta has been drained add it to the bowl containing the parmesan mixture.
8
Add the remaining olive oil and the crispy pancetta and toss thoroughly.
9
Serve the pasta garnished with Parmesan shavings and a generous amount of freshly ground pepper.
443
kcal
Calories
36
g
Fat
4
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 ounces pancetta, diced, 2 tablespoons olive oil, freshly ground salt and black pepper, 9 ounces penne, and more.
Yes, Carbonara-Style Penne With Pancetta and Parsley falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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