Penne Alla Carbonara
- 7 ounces pancetta, cut into matchsticks
- 1 tablespoon olive oil
- sea salt
- ground pepper (fresh)
- 6 egg yolks
- 4 ounces cream
- 5 ounces parmesan cheese, freshly grated
- 9 ounces penne
- In a large pan fry the pancetta in olive oil, slowly, so that it releases its own fat before becoming crisp. Add some black pepper.
- Beat the egg yolks with the cream and season with salt and pepper. Add half of the parmesan.
- Meanwhile, cook the penne (according to package directions) in a large pot of salted boiling water and then drain thoroughly.
- Combine immediately with the hot pancetta and the oil, and then pour in the cream mixture. Stir to coat each pasta piece; the heat from the hot pasta will cook the egg slightly.
- Finally add the remaining Parmesan and serve.
pancetta, olive oil, salt, ground pepper, egg yolks, cream, parmesan cheese, penne
Taken from www.food.com/recipe/penne-alla-carbonara-213567 (may not work)