Penne carbonara with rugola
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Penne |
| ½ | Onion | |
| ½ | pounds | Pancetta; (Italian bacon) |
| 1 | pounds | Rugola |
| 8 | Egg yolks | |
| 1 | teaspoon | Ground nutmeg |
| ½ | pint | Double cream |
| 4 | tablespoons | Parmesan |
| 1 | tablespoon | Ground black pepper |
| 1 | tablespoon | Salt |
Directions
The dish requires a little bit of attention. Bring a large pan of salted water to the boil and cook pasta for 10-15 minutes until al dente. In the meantime chop the onion finely and cut the pancetta into squares - fry together in a frying pan with a little olive oil for 5 minutes.
In a large bowl mix thoroughly the egg yolk, cream, parmesan and nutmeg.
When pasta is ready, drain and put in the pan with the pancetta. Mix well and add the cream mixture - mix well in the pan for 2 minutes and serve with finely chopped rugola on top.
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Carlton Food Network
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