Penne Carbonara

Penne Carbonara


52 people made this

About this recipe: This is the comforting version of carbonara I grew up eating. Serve it piping hot tossed with extra Parmesan cheese and chopped fresh parsley.


Serves: 6 

  • 4 eggs, lightly beaten
  • 450ml (16 fl oz) double cream
  • 100g (4 oz) freshly grated Parmesan cheese
  • 1 (500g) packet penne pasta
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 225g (8 oz) sliced pancetta, chopped
  • 1/2 teaspoon ground nutmeg
  • 75g (3 oz) pine nuts, toasted
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 50g (2 oz) chopped Italian flat leaf parsley
  • 50g (2 oz) freshly grated Parmesan cheese

Prep:25min  ›  Cook:25min  ›  Ready in:50min 

  1. Whisk together the eggs, cream and 100g Parmesan cheese in a bowl. Blend thoroughly and set aside.
  2. Cook penne according to packet instructions. Drain pasta, then return it to the pot (off of the heat) and cover to keep warm.
  3. Meanwhile, heat the olive oil over medium heat in a large frying pan; add the onion and cook until transparent, about 8 minutes. Remove onion from the pan and set aside.
  4. Using the same pan, cook the pancetta over medium heat until browned, tossing with nutmeg. Remove pancetta and discard dripping or reserve for another use.
  5. Combine the penne, onion, pancetta, pine nuts, salt and pepper in the same large frying pan over low heat. Slowly stir in the egg-cream mixture, tossing gently over very low heat so the eggs don't scramble. Stir until just heated through. Remove from heat and toss with parsley and remaining Parmesan cheese. Serve immediately.


Substitute frozen garden peas for the pine nuts if desired.

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Reviews (1)


I just tried this dish and is really delicious.A proper authentic Italian dish.Thank you. - 02 Jul 2013

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