Classic Penne Carbonara

• portions: SERVES 4
• temps total: 15 minutes

Ingrédients

455g/1lb dried penne

10 slices of pancetta or dry-cured smoky bacon

olive oil

5 organic egg yolks

100ml/3/fl oz double cream

125g/4½z Parmesan cheese, grated

salt

ground black pepper

Instructions

Cook the penne in salted boiling water until al dente (check the packet for cooking time). While the pasta's cooking, slowly fry the pancetta in a little oil until crispy.

Break it up a bit, then put to one side. In a bowl, whip up the egg yolks, cream and half the Parmesan. When the pasta is cooked, drain it and immediately toss it with the warm, crispy pancetta and the egg mixture. A lot of carbonaras are overcooked and resemble a scrambled egg sauce - if you add the penne immediately the residual heat is enough to cook the eggs and for the sauce to stay smooth and silky. Season well, using plenty of freshly ground black pepper, and add extra Parmesan to taste. Serve straight away, with a big bowl of salad and a nice bottle of red wine.