Penne Carbonara

A classic Italian pasta dish featuring crisp pancetta, fresh penne, and a rich, creamy egg yolk and parmesan sauce.

Dinner Quick Italian Pasta Pancetta Carbonara

Estimated Nutrition

Calories

785.6

kcal / serving

3142.4 kcal total

Carbs

56.1g

per serving

224.2 g total

Fat

50.6g

per serving

202.4 g total

Protein

27.7g

per serving

110.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg Yolk

free-range

Parmesan

grated, plus extra for serving

100

Double Cream

null

GrainsCereals

350

Penne Pasta

fresh

Meat

300

Pancetta

sliced

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Flat leaf Parsley

fresh, chopped

OilsFats

Extra Virgin Olive Oil

null

Method

Serve in warm bowls topped with extra parmesan.

Heat 15ml olive oil in a frying pan and cook 300g pancetta until crisp.

Drain the pancetta on kitchen paper and set aside.

Whisk egg yolks, 50g parmesan, and 100ml cream in a bowl and season.

Boil 350g fresh penne in salted water according to package instructions.

Drain the pasta and stir it into the cream mixture until smooth.

Stir in the cooked pancetta and 3 tbsp chopped parsley.