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Ingredients
Method
- 175g pancetta, cubed
- 250g fresh penne pasta
- 3 egg yolks
- 110ml heavy cream
- 175g parmesan, grated (plus shavings to serve)
- Salt and pepper
- 6 tbsp chopped parsley
- 2 tbsp olive oil
- Gem lettuce leaves, to serve
- Fry the pancetta in a hot pan for 3-4 mins, or until golden. Bring a large pan of salted water to the boil, chuck in the pasta, and cook until al dente. While the pasta is cooking, combine the yolks, cream, and parmesan in a bowl. Season liberally, then add the parsley and pancetta and mix to combine.
- Drain the pasta and quickly add the eggy mixture. Add some olive oil and season again, mixing well to coat the pasta thoroughly. Add a little pasta water if you need to thin the sauce. Serve in bowls topped with parmesan shavings, alongside some gem lettuce leaves or crusty bread.
20 mins
4 serving
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