Penne carbonara

By Hope Malau
20 December 2015

This classic bacon and egg pasta is equally good with spaghetti instead of penne. Go easy on the seasoning as bacon can be salty. Serve as is or add a flourish by garnishing with parsley or basil.

Serves 4 Preparation: 10 min Cooking: 15 min

  •  15 ml (1 T) oil
  • 250 g bacon, sliced
  • 3 egg yolks
  • 50 g Parmesan cheese, grated
  • 125 ml (½ c) double cream
  • salt and pepper
  • 350 g penne pasta
  • Parmesan cheese shavings to garnish

1        Add the oil to a hot pan over medium heat and sauté the bacon for 5 minutes or until cooked. Remove from the pan and set aside.

2        Whisk the egg yolks, grated Parmesan cheese and cream together and season with salt and pepper.

3        Cook the penne according to the packet instruction until just done and drain. Add to the egg and cream mixture and stir in the bacon.

4        Spoon the pasta into bowls and sprinkle Parmesan cheese shavings on top.

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