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Add a photoServings: 6
Ingredients
- 200 gm pancetta cut into matchsticks
- 1 Tbsp. extra virgin olive oil
- Â Â sea salt and freshly grnd black pepper
- 6 x egg yolks
- 120 ml double cream
- 150 gm parmesan freshly grated
- 250 gm penne rigate
Directions
- In a large pan fry the pancetta in the extra virgin olive oil slowly so which it releases its own fat before becoming crisp.
- Add in some black pepper.
- Beat the egg yolks with the cream and season with salt and pepper.
- Add in half the Parmesan.
- Meanwhile cook the penne in a generous amount of boiling salted water then drain thoroughly.
- Combine immediately with the warm pancetta and the oil and then pour in the cream mix.
- Stir to coat each pasta piece; the heat from the pasta will cook the egg slightly.
- Finally add in the remaining parmesan and serve.
- Variation:Asparagus: instead of the pancetta cut 675g blanched asparagus into short pcs and fry briefly in oil with a handful of basil leaves. Add in to the pasta before combining with the egg sauce.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 6 servings | |
| Calories 210 | |
| Calories from Fat 132 | 63% |
| Total Fat 14.95g | 19% |
| Saturated Fat 7.59g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 878mg | 37% |
| Potassium 162mg | 5% |
| Total Carbs 2.11g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.23g | 0% |
| Protein 16.37g | 26% |
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