Easy Penne alla Carbonara recipe
Penne is the traditional pasta to use when making this carbonara dish. Â It holds the sauce perfectly in the ridges and inside. Â Carbonara isnâ€™t as hard to make at home as you might think, itâ€™s actually very easy. Â Now, let’s make your Penne alla Carbonara perfectly!
400g dried penne pasta
200g pancetta or bacon rashers
150g parmesan, finely grated
1/2 cup chopped fresh continental parsley
1 tablespoon extra virgin olive oil
4 eggs, lightly whisked
Step 1:Â Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Return the pasta to saucepan.
Step 2:Â Heat a large non-stick frying pan over medium-low heat. Cook, turning, half the pancetta for 5 minutes or until golden and crisp. Use tongs to transfer the pancetta to a plate lined with paper towel to drain, leaving the fat in the pan. Repeat with remaining pancetta. Coarsely chop.
Step 3:Â Add the pasta to the pancetta fat in the pan. Stir over low heat for 1 minute or until coated. Remove from heat. Cool for 1 minute. Stir in the pancetta, parmesan, parsley and oil until combined. Quickly stir in the egg until the pasta is coated. Season with pepper.