Classic Pasta Penne Carbonara Recipe at MyDish

Classic Pasta Penne Carbonara

3 stars based on 2 reviews Rate this Recipe

Method

  • Cook the penne in salted water boiling water until al dente.
  • While pasta is on, fry pancetta or bacon until nice and crispy. Break it up a bit, then put it to one side. In a bowl, whip up the egg yolks, cream and half the parmasan.
  • When the pasta is cooked, drain it well and immediatly toss it with the warm crispy pancetta and egg mixture.
  • The heat from the hot pasta will be enough to cook the eggs so the sauce stays smooth and silky.
  • Season well with lots of black pepper, salt and remaining parmesan cheese. Serve with nice green salad and red wine. Yummy!!
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    Comments Add your comment

    • I am sure that is very nice but, there is no cream in "classic" carbonara.

      by hammy on Thu Feb 24 2011   reply to this comment

    Ingredients

    • 455g penne pasta ( you can use any kind)
    • 10 slices dry-cured smoky bacon or pancetta
    • olive oil 
    • salt and pepper 
    • 3 organic egg yolks
    • 200ml double cream
    • 4½ oz Parmesan cheese (grated)

    By Views 8436  Added Tue Feb 5 2008


    This feels like a luxury dish, but is quite cheap to make so its great for a romantic meal on a budget!

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