Pasta carbonara

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


400 g (14 oz) penne

1 tablespoon olive oil

200 g (7 oz) piece pancetta or bacon, cut into long thin strips

6 egg yolks

185 ml (¾ cup) thick (double/heavy) cream

75 g (¾ cup) grated Parmesan cheese


1. Cook the pasta in a saucepan of boiling salted water until al dente.

2. Meanwhile, heat the oil in a frying pan and cook the pancetta over high heat for 6 minutes, or until crisp and golden. Remove with a slotted spoon and drain on paper towels.

3. Beat the egg yolks, cream and the Parmesan together in a bowl and season generously. Return the freshly cooked and drained pasta to its saucepan and pour the egg mixture over the pasta, tossing gently. Add the pancetta, then return the pan to very low heat and cook for 30–60 seconds, or until the sauce thickens and coats the pasta. Season with pepper and serve immediately.