Quick Penne Carbonara
Quick Penne Carbonara



  • 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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