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Penne alla carbonara

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 400g penne rigate
  • 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


  • 1
    Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Return the pasta to saucepan.
  • 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.
  • 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.

Source: taste.com.au


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