Ingredients

The following ingredients have 4 Servings
  • 1 tbsp extra virgin olive oil
  • 300g/11oz pancetta, sliced
  • 3 free-range egg yolks
  • 50g/1¾oz parmesan, grated, plus extra for serving
  • 100ml/3½fl oz double cream
  • salt and freshly ground black pepper
  • 350g/12oz fresh penne pasta
  • 3 tbsp chopped fresh flatleaf parsley

Instruction

  • Heat a frying pan until hot. Add the olive oil and pancetta and cook for 3-5 minutes, or until crisp. Remove the pancetta from the pan and set aside to drain on kitchen paper.
  • Whisk the egg yolks, parmesan and cream in a bowl and season, to taste, with salt and freshly ground black pepper.
  • Cook the penne according to pack instructions in a pan of salted boiling water.
  • Drain the pasta and add it to the cream mixture, stirring continuously until smooth. Add the pancetta and parsley and stir until well combined.
  • To serve, spoon pasta into warmed bowls and sprinkle with a little extra parmesan.