Pancetta Carbonara

    Pancetta Carbonara


    39 people made this

    Serve this comforting carbonara piping hot tossed with extra Parmesan cheese and chopped fresh parsley.

    Serves: 6 

    • 4 eggs, lightly beaten
    • 2 cups (500ml) double cream
    • 100g freshly grated Parmesan cheese
    • 500g penne
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 250g sliced pancetta, chopped
    • 1/2 teaspoon ground nutmeg
    • 75g pine nuts, toasted
    • 1/2 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 50g chopped flat leaf parsley
    • 50g freshly grated Parmesan cheese

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Whisk together the eggs, cream and 100g Parmesan cheese in a bowl. Blend thoroughly and set aside.
    2. Cook penne according to packet instructions. Drain pasta, then return it to the pot (off of the heat) and cover to keep warm.
    3. Meanwhile, heat the olive oil over medium heat in a large frying pan; add the onion and cook until transparent, about 8 minutes. Remove onion from the pan and set aside.
    4. Using the same pan, cook the pancetta over medium heat until browned, tossing with nutmeg. Remove pancetta and discard dripping or reserve for another use.
    5. Combine the penne, onion, pancetta, pine nuts, salt and pepper in the same large frying pan over low heat. Slowly stir in the egg-cream mixture, tossing gently over very low heat so the eggs don't scramble. Stir until just heated through. Remove from heat and toss with parsley and remaining Parmesan cheese. Serve immediately.

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