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Penne Carbonara

 
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148

Italian pasta Carbonara using penne and using 7 simple ingredients.

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

60

min

Trans-fat Free
 

Ingredients

½ pound pancetta
chopped
*
½ pound pasta, penne
dry
4 large eggs
beaten
cup pecorino cheese
grated
*
cup Parmesan cheese
grated
1 x salt
*
1 x black pepper
freshly ground
*

Directions

Sauté pancetta (or bacon if you don't have pancetta) until transparent.

Set aside.

Cook pasta al denté.

Drain and return to the pot.

Add pancetta or bacon, along with its fat, eggs, both cheeses, and pepper. You could drain the bacon of excess fat if you want to try reducing the amount of fat.

Cook over very low heat, stirring constantly.

Keep the pasta moving in pot so that the eggs do not scramble. Be careful, super low heat is the key and cook just until thickened.

You may have to take the pot off the heat now and then to avoid thickening too much. Feel free to add some cream or milk to thin if needed.

A thin sauce should form on the noodles.

Serve immediately.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 31723% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 219mg 73%
Sodium 201mg 8%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 7%
Sugars g
Protein 34g
Vitamin A 6% Vitamin C 0%
Calcium 13% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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