A creamy pasta sauce
This Penne Carbonara is made using a penne pasta which is in a shape best described as a pen nib. This is a Roman specialty and translated literally means “Charcoal Burners” style. Spaghetti is often used with a Carbonara sauce however the tubes of penne seem better able to collect the lovely bits of the egg and bacon sauce. It is very easy to make and we always have the ingredients so it is a great recipe to fall back on when busy. I love egg and bacon so this is one of my favorites, enjoy!
500 grams (1 lb) penne pasta
1 tablespoon oil
125 grams (4 oz) lean bacon or speck, cut into 2.5 cm (1 inch) pieces
3/4 cup grated parmesan cheese
1 teaspoon salt
Freshly ground black pepper
1/4 cup cream
60 g (2 oz) butter
Cook pasta in boiling salted water until al dente.
Meanwhile, heat oil in a heavy frying pan and fry bacon or speck until crisp and brown. Remove from the pan.
Beat eggs in a bowl with cheese, salt, pepper and cream.
Drain pasta and keep warm.
Melt butter in a frying pan, add egg mixture and cook, stirring constantly until it begins to thicken. Add pasta and bacon and mix together quickly and serve at once.
It is important to drain the pasta before cooking the egg mixture and to add it to the egg mixture just as it is thickening.
The egg mixture must not overcook and should be moist.
Keep leftovers in an airtight container in the refrigerator for a couple of days.
Re-heat on the stove or in the microwave.
Al dente, refers to the consistency of pasta which should be cooked firm to the bite.
Sometimes people set the timer for their pasta from the point of when they put the pasta into the boiling water, however the water will temporarily cease to boil when this is done.
Start the timer from when the water begins to boil again once the pasta has been tipped into the pot and stirred.
If you are cooking this to serve as an entree then it will serve 6, otherwise it will provide a reasonable serve for 4 people.