Penne Alla Carbonara

1. 1

   In a large pan fry the pancetta in olive oil, slowly, so that it releases its own fat before becoming crisp. Add some black pepper.

2. 2

   Beat the egg yolks with the cream and season with salt and pepper. Add half of the parmesan.

3. 3

   Meanwhile, cook the penne (according to package directions) in a large pot of salted boiling water and then drain thoroughly.

4. 4

   Combine immediately with the hot pancetta and the oil, and then pour in the cream mixture. Stir to coat each pasta piece; the heat from the hot pasta will cook the egg slightly.

5. 5

   Finally add the remaining Parmesan and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.