Penne Carbonara
Italian pasta Carbonara using penne and using 7 simple ingredients.
Yield
4 servingsPrep
20 minCook
20 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pancetta
chopped |
*
|
| ½ | pound |
pasta, penne
dry |
|
| 4 | large |
eggs
beaten |
|
| ⅓ | cup |
pecorino cheese
grated |
*
|
| ⅓ | cup |
Parmesan cheese
grated |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pancetta
chopped |
*
|
| 226.8 | g |
pasta, penne
dry |
|
| 4 | large |
eggs
beaten |
|
| 79 | ml |
pecorino cheese
grated |
*
|
| 79 | ml |
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.
