Quick Penne Carbonara

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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