Penne Carbonara

This is so simple and so delicious man this cooking stuff is so yummy

Jamie Oliver "Happy days with the Naked Chef" 2002

Classic Penne Carbonara

1 lb dried penne
10 slices of pancetta or bacon
Olive oil
5 organic egg yolks (freeze the whites for later)
7 tablespoon of heavy cream
4 1/2 oz. Parmesan cheese, grated
salt and freshly ground pepper





Cook penne in salted boiling water until al denti (check the package for the cooking time)










 While the pasta is cooking, slowly fry the pancetta or bacon till crisp. Break it up a bit and put it aside.

In a bowl whip up the egg yolks, cream and Parmesan cheese.


When the pasta is done, drain it and immediately toss it with warm crispy pancetta/bacon and the egg mixture.

  A lot of carbonaras are over cooked and resemble scrambled egg sauce-if you add the penne immediately the residual heat is enough to cook the egg sauce enough to keep it smooth and silky.



 Season well, using plenty of fresh ground black pepper, and add extra Parmesan to taste. Serve straight away, with a big bowl of salad


 To the right is a block of Parmesan Cheese we like to shred our cheese fresh.