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Penne carbonara

James Martin
This classic Italian pasta dish uses pancetta, egg yolks and cream for a rich, tasty supper. From James Martin

Penne carbonara

Method

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1. Cook the penne in a large saucepan of salted boiling water for about 8-10 minutes, or according to the packet instructions, until just tender. Drain.

2. Meanwhile, heat 1 tbsp of the oil in a frying pan, add the pancetta and fry until crisp.

3. In a large bowl, beat the egg yolks with the cream and grated Parmesan. Season well with freshly ground pepper. Add the chopped parsley.

4. Add the freshly drained pasta to the egg yolk mixture, together with the remaining oil, the grated Parmesan and the fried pancetta. Toss together immediately. Season to taste with sea salt and frehsly ground pepper. Transfer to a warmed serving bowl. Top with the Parmesan shavings and serve at once.

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Serves: Serves 4 as a starter

Prep: 25 min
Cook: 10 min

Ingredients
250g fresh or dried penne
freshly ground salt and black pepper
2 tbsp Olive oil
175g Pancetta, finely diced
5 free range egg yolks
150ml double cream
100g Parmesan, half finely grated, half as shavings
3–4 tbsp chopped parsley