Recipe Details
| Title | B-Penne carbonara |
|
| Author | James Martin | |
| Portions | 4 | |
| Created | 16th February 2015 09:57 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 228.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Oil, olive | 1 Tablespoon | |
| Pork, Pancetta | 300 Gram | |
| Egg, yolk, chicken, raw | 3 Medium |  |
| Cheese, Parmesan, grated | 50 Gram |  |
| Cream, fresh, double | 100 Millilitre | |
| Salt, table | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Pasta, macaroni, raw | 350 Gram |  |
| Parsley, raw | 3 Tablespoon |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 645 |  |
| Protein | 42.64% | |
| Other Carbohydrate | 38.93% | |
| Sugar | 2.82% | |
| Fat Saturated | 77.93% | |
| Fat Unsaturated | 29.32% | |
| Fiber | 12.36% | |
| Sodium | 22.63% | |
| Salt | 23.74% | |
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Recipe Method
1. Heat a frying pan until hot. Add the olive oil and sliced pancetta and cook for 3-5 minutes, or until crisp. Remove the pancetta from the pan and set aside to drain on kitchen paper. 2. Whisk the egg yolks, grated parmesan (plus extra for serving) and cream in a bowl and season, to taste, with salt and freshly ground black pepper. 3. Cook the penne according to pack instructions in a pan of salted boiling water. 4. Drain the pasta and add it to the cream mixture, stirring continuously until smooth. Add the pancetta and chopped fresh flatleaf parsley and stir until well combined. 5. To serve, spoon pasta into warmed bowls and sprinkle with a little extra parmesan.