Pasta Polana Penne Carbonara

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Serving 4 Regular
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400 g  Penne pasta

200 g  Bacon

150 g  Parmesan or cheese of your linking

1/2 c  Parsley

1 Tbsp  Canola oil

4   Eggs, lightly whisked

1 pinch   Salt and pepper for seasoning

1/2 tsp  Crushed Garlic (optional)
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Step 1

Cook the pasta in a large saucepan of salted boiling water for 8 - 12 minutes until al dente. Drain. Return the pasta to saucepan.

Penne pasta
Step 2

Meanwhile, heat the oil in a large non-stick frying pan over medium-low heat. Add half the bacon to the frying pan and cook for 5 minutes or until golden and crisp, turning regularly. Transfer the bacon to a plate lined with paper towels to drain, leaving the fat in the pan. Repeat with remaining bacon. Then coarsely chop the bacon. Set aside.

Canola oil
Step 3

Add the pasta to the bacon fat in the frying pan. Stir over low heat for 1 minute or until coated. Remove from heat. Allow to cool for 1 minute. Stir in the bacon and parmesan, until combined. Quickly stir in the whisked eggs until the pasta is coated. Return to low heat for 1 minute, stirring continuoulsy. Remove from heat. Season with salt and pepper and sprinkle with parsley to serve.

Parmesan or cheese of your linking
Eggs, lightly whisked
Salt and pepper for seasoning

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