Penne carbonara

Penne carbonara

By
From
Home Comforts
Serves
2-4
Photographer
Yuki Sigura

One of my go-to recipes, this is quick and simple but – because it’s so pared-down – you must use good-quality ingredients, such as pancetta that will get nice and crisp. Adding the hot drained pasta straight into the sauce cooks the egg yolks, melts the cheese and produces a sauce that coats the pasta really well.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
300g thinly sliced pancetta, cut into strips
3 egg yolks
100ml double cream
50g grated parmesan, plus more to serve
3 tablespoons roughly chopped flat-leaf parsley leaves
sea salt
freshly ground black pepper
350g fresh or dried penne

Method

  1. Heat a frying pan until hot, add the olive oil and pancetta and cook until crispy; this should take three to five minutes. Drain on kitchen paper, then roughly chop.
  2. Place the egg yolks, cream, parmesan, pancetta and parsley in a bowl and season to taste with salt and pepper.
  3. Bring a pan of salted water to the boil, add the pasta and cook according to the packet instructions. Drain and immediately add the pasta to the cream mixture. Mix well; the heat of the pasta will cook the egg.
  4. Spoon into warmed bowls and grate over some more parmesan.
Tags:
James Martin
Saturday Kitchen
comfort food
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