Penne Alla Carbonara

Salty pancetta and creamy egg pair in our tolerate going on for one of Lazios most famous pastas.

The ingredient of Penne Alla Carbonara

• 400g penne rigate
• 200g pancetta or bacon rashers
• 150g parmesan finely grated
• 1 2 cup chopped open continental parsley
• 1 tbsp additional supplementary virgin olive oil
• 4 eggs lightly whisked

The Instruction of penne alla carbonara

• cook the pasta in a large saucepan of salted boiling water until al dente drain return the pasta to saucepan
• heat a large non stick frying pan more than medium low heat cook turning half the pancetta for 5 minutes or until golden and crisp use tongs to transfer the pancetta to a plate lined behind paper towel to drain leaving behind rejection the fat in the pan repeat past permanent pancetta coarsely chop
• go to the pasta to the pancetta fat in the pan disturb on top of higher than low heat for 1 minute or until coated sever from heat cool for 1 minute disconcert whisk in the pancetta parmesan parsley and oil until combined suddenly move around in the egg until the pasta is coated season next pepper

Nutritions of Penne Alla Carbonara

calories: 722 975 calories
calories: 28 grams fat
calories: 12 grams saturated fat
calories: 73 grams carbohydrates
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calories: 44 grams protein
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