Easy Penne alla Carbonara recipe

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penne-alla-carbonara-recipe

Easy Penne alla Carbonara recipe

Penne is the traditional pasta to use when making this carbonara dish.  It holds the sauce perfectly in the ridges and inside.  Carbonara isn’t as hard to make at home as you might think, it’s actually very easy.  Now, let’s make your Penne alla Carbonara perfectly!

Ingredients Nutrition
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

Method Notes
Step 1: Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Return the pasta to saucepan.
Step 2: 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: 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.