Carbonara Penne

Name: Carbonara Penne
Total time: 1800 s
Yield: 4 people
Cuisine: British
Ingredients: 500 g pasta (choice); Extra virgin olive oil; Salt; Pepper; Extra virgin olive oil; 250 g pancetta; 500 g Mushrooms (choice); Sprig thyme; Sprig origanum; 3 garlic cloves; 1 tsp honey; 500 ml double cream; 4 egg yolks; Parmigiano Reggiano grated; Garlic bread; Fresh flat leaf parsley; Fresh basil; Cracked black pepper; Truffle shavings

rsa_food @south_africa

I absolutely love fresh pasta paired with extra virgin olive oil. I prefer using penne pasta for creamy dishes because it holds the sauce well and is less messy when eating.

#mycookbook #MyCookbook #rsa_food

I absolutely love fresh pasta paired with extra virgin olive oil. I prefer using penne pasta for creamy dishes because it holds the sauce well and is less messy when eating.

#mycookbook #MyCookbook #rsa_food

rsa_food @south_africa

I absolutely love fresh pasta paired with extra virgin olive oil. I prefer using penne pasta for creamy dishes because it holds the sauce well and is less messy when eating.

#mycookbook #MyCookbook #rsa_food

I absolutely love fresh pasta paired with extra virgin olive oil. I prefer using penne pasta for creamy dishes because it holds the sauce well and is less messy when eating.

#mycookbook #MyCookbook #rsa_food

Saved

Ingredients

30 minutes

4 people

500 gpasta (choice)
Extra virgin olive oil
Salt
Pepper
Carbonara
Extra virgin olive oil
250 gpancetta
500 gMushrooms (choice)
Sprigthyme
Sprigoriganum
3garlic cloves
1 tsphoney
500 mldouble cream
4egg yolks
Parmigiano Reggiano grated
Garnish
Garlic bread
Fresh flat leaf parsley
Fresh basil
Cracked black pepper
Truffle shavings

Saved

Steps

30 minutes

1

Cook the pasta to el dente and strain. Pot a moderate amount of olive oil over the pasta and toss.
2

Prepare the Carbonara sauce. Caramelise the pancetta with the thyme sprig and garlic then add the mushrooms. Once the mushrooms have been browned add the honey coating them nicely. Add the double cream. Reduce the heat slightly then add finely sliced origanum but remember to season little bit gradually throughout cooking process. Reduce the cream until it gradually starts to thicken take off the heat and add the egg yolks stirring them in gently, fusing with the sauce. Add your grated Parmesan.
3

Add the pasta to the sauce and mix through, coating the pasta. Serve with a generous covering of Parmesan and then garnish with truffle shavings and micro herbs.