Penne alla carbonara

Penne alla carbonara


Salty pancetta and creamy egg pair in our take on one of Lazio’s most famous pastas.

The ingredient of Penne alla carbonara

  1. 400g penne rigate
  2. 200g pancetta or bacon rashers
  3. 150g parmesan, finely grated
  4. 1/2 cup chopped fresh continental parsley
  5. 1 tablespoon extra virgin olive oil
  6. 4 eggs, lightly whisked

The instruction how to make Penne alla carbonara

  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.

Nutritions of Penne alla carbonara

fatContent: 722.975 calories
saturatedFatContent: 28 grams fat
carbohydrateContent: 12 grams saturated fat
sugarContent: 73 grams carbohydrates
cholesterolContent: 44 grams protein


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