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Penne a la Carbonara

    1 pound pancetta, diced into 1-inch cubes
    Sea salt and freshly ground black pepper
    6 eggs, at room temperature
    1/2 cup heavy cream, at room temperature
    1 1/4 cup freshly grated Parmesan
    1 pound dried penne
    4 tablespoons chopped fresh parsley leaves

  Heat a large saute pan, until hot. Add pancetta and saute until
 golden brown and crispy, about 5 minutes. Season with black pepper
 and remove pan from heat.

  In a medium bowl, beat the eggs and cream. Season with salt and
 pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.

  In a large pot, boil 6 quarts of salted boiling water. Add pasta
 and cook until al dente, about 8 to 10 minutes. Drain pasta in a
 colander. Do not rinse with water; you want to retain the pasta's
 natural starches so that the sauce will stick. While the pasta is
 still hot, return it back to the pot. Add the browned pancetta and
 mix well. Add the cream mixture and coat the pasta completely. It's
 important to work quickly while the pasta is still warm so that the
 cream mixture will cook, but not curdle. Add remaining Parmesan and
 chopped parsley.