Classic Penne Carbonara
Our girls don't like tomato sauce on their pasta so I remembered that I used to make Carbonara pasta before we were married. I dug out my old recipe and it was as delicious as I remember. We've been using this recipe maybe twice a month now because it is so darn easy. Throw in some peas if you like (my kids won't eat them).
This recipe is from Jamie Oliver's Happy Days with the Naked Chef cookbook.
1 pound dried penne
10 slices of pancetta or bacon (I've used prosciutto as well and it's great)
olive oil
5 egg yolks
7 tablespoons heavy cream
4 1/2 ounces Parmesan cheese, grated
salt and freshly ground black pepper
Cook the penne in salted boiling water until al dente. While the pasta is cooking, slowly fry the pancetta in a little oil until crispy. Break it up a bit, then put it to one side. In a bowl big enough for the cooked pasta, whisk the egg yolks, cream and half the Parmesan. When the pasta is cooked, drain it and immediately toss it with the warm, crispy pancetta and egg mixture. Make sure you add the pasta immediately as it's the residual heat that will cook the egg yolks but still leave the sauce silky and smooth. Season well using the salt, pepper and remaining Parmesan.
This recipe is from Jamie Oliver's Happy Days with the Naked Chef cookbook.
1 pound dried penne
10 slices of pancetta or bacon (I've used prosciutto as well and it's great)
olive oil
5 egg yolks
7 tablespoons heavy cream
4 1/2 ounces Parmesan cheese, grated
salt and freshly ground black pepper
Cook the penne in salted boiling water until al dente. While the pasta is cooking, slowly fry the pancetta in a little oil until crispy. Break it up a bit, then put it to one side. In a bowl big enough for the cooked pasta, whisk the egg yolks, cream and half the Parmesan. When the pasta is cooked, drain it and immediately toss it with the warm, crispy pancetta and egg mixture. Make sure you add the pasta immediately as it's the residual heat that will cook the egg yolks but still leave the sauce silky and smooth. Season well using the salt, pepper and remaining Parmesan.
YUM!!!!
OK! Wait! All those years of going with us to Cafe Giostra and seeing me order Linguine Carbonara (my favorite!) and you never once made it for me?! Well, now we will have to visit so you can remedy that.
Ok, this pales in comparison to Cafe Giostra. I wouldn't want to ruin it for you. But I promise to perfect it if you come and visit. ;)
Wait,..
You mean I gotta fly my family to the oppisite side of the planet for pasta?!
Better be cannons going off when it hits my mouth!
I wonder why the girls don't eat the peas. Hmmm.
Thank you so much for posting this! I just used it to make dinner in a pinch. Of course, I wouldn't be me if I didn't try to use up leftovers, so I chopped up and threw in the grilled eggplant, onions, mushrooms and corgettes I had from the other day. It made a really creamy, flavorful, sauce. It was a wonderful use for the rest of my free pancetta! Nummers!