Classic Pasta Carbonara, Lay The Table

Classic Pasta Carbonara

Classic Pasta Carbonara, Lay The Table

Ive adapted this from James Martins Penne Carbonara which he cooked on a recent episode of Saturday Kitchen. James used 6 egg yolks but I thought that would make it too rich. The beauty of this recipe is it can be on the table in about 10 mins less if you use fresh pasta.

Serves 2-4

  • 1 tbsp extra virgin olive oil
  • 300g streaky bacon, chopped
  • 4 free-range egg yolks
  • 50g parmesan, grated, plus extra for serving
  • 200ml double cream
  • salt and freshly ground black pepper
  • 350g pasta shells (James used penne, but I didn’t have any)
  • 3 tbsp chopped fresh flat leaf parsley

Preparation method

1. Heat a frying pan until hot. Add the olive oil and streaky bacon and cook for 3-5 mins, or until crisp. Remove the pancetta from the pan and set aside to drain on kitchen paper.

Classic Pasta Carbonara, Lay The Table

2. Whisk the egg yolks, parmesan and cream in a bowl and season, to taste, with salt and freshly ground black pepper. Add the bacon and parsley and stir through.

Classic Pasta Carbonara, Lay The Table

3. Cook the penne according to pack instructions in a pan of salted boiling water, approx. 8 mins.

4, Drain the pasta and add it to the cream mixture, stirring continuously until smooth. Serve.

Classic Pasta Carbonara, Lay The Table


Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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