Recipes For 2004

Penne Carbonnara

lb dried penne pasta
10 slices pancetta or bacon (can use Canadian bacon)
olive oil
6 egg yolks
7 tbsps. Heavy cream
4-1/2 oz grated parmesan cheese
salt and freshly ground pepper to taste

Cook the penne in salted, boiling water until al dente (check the package for cooking times). While the pasta is cooking, slowly fry the pancetta in a little olive oil until crispy. Break it up a bit, then drain and put it aside.
In a bowl, whip the eggs 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.

Watchpoint: You want to avoid having the sauce become overcooked and scrambled, so, if you add the penne immediately, the heat from the pasta is enough to cook the eggs and keep the sauce smooth and silky.

Season well with salt and pepper and add extra parmesan to taste.

Serve immediately. A nice, crisp salad would round out the meal.