Penne alla Carbonara

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

For us the two most important ingredients are excellent free-range eggs, and pancetta stesa.


  • 200 g (7 oz) pancetta, cut into matchsticks
  • 1 tablespoon olive oil


In a large pan fry the pancetta in the olive oil slowly, so that it releases its own fat before becoming crisp. Add some black pepper.

Beat the egg yolks with the cream and season with salt and pepper. Add half the Parmesan.

Meanwhile, cook the penne in a generous amount of boiling salted water, then drain thoroughly. Combine immediately with the hot pancetta and the oil, and th