Penne Carbonara Recipe - Cooking Index
Penne Carbonara Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Pancetta - chopped |
| 1/2 lb | 227g / 8oz | Penne pasta - dry |
| 4 | Eggs - beaten | |
| 1/3 cup | 48g / 1.7oz | Pecorino cheese - grated |
| 1/3 cup | 48g / 1.7oz | Parmesan cheese - grated |
| Salt | ||
| Freshly ground black pepper |
Saute pancetta until transparent. Set aside. Cook pasta al dente. Drain and return to the pot. Add bacon pancetta, along with its fat, eggs, both cheeses, and pepper. Cook over very low heat, stirring constantly. Keep papsta moving in pot so that the eggs do not scramble. You may have to take the pot off the heat now and then. A thin sauce should form on the noodles. Serve immediately.
Note: Pancetta is Italian-style bacon. Pecorino Romano is an Italian hard cheese made from Goat's milk. Best substitute is Parmesan.
The Frugal Gourmet Jeff Smith
Source:
Frugal Gourmet 'Cooks Three Ancient
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