Recipe Details
Title B-Penne carbonara
Author James Martin
Portions 4
Created 16th February 2015 09:57 am
Weight (Per Portion)

One portion of this dish weighs approximately 228.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Oil, olive1 Tablespoon
Pork, Pancetta300 Gram
Egg, yolk, chicken, raw3 Medium
Cheese, Parmesan, grated50 Gram
Cream, fresh, double100 Millilitre
Salt, table1 Pinch
Pepper, black1 Pinch
Pasta, macaroni, raw350 Gram
Parsley, raw3 Tablespoon
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 645
Protein 42.64%
Other Carbohydrate 38.93%
Sugar 2.82%
Fat Saturated 77.93%
Fat Unsaturated 29.32%
Fiber 12.36%
Sodium 22.63%
Salt 23.74%
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Recipe Method
1. Heat a frying pan until hot. Add the olive oil and sliced pancetta and cook for 3-5 minutes, or until crisp. Remove the pancetta from the pan and set aside to drain on kitchen paper. 2. Whisk the egg yolks, grated parmesan (plus extra for serving) and cream in a bowl and season, to taste, with salt and freshly ground black pepper. 3. Cook the penne according to pack instructions in a pan of salted boiling water. 4. Drain the pasta and add it to the cream mixture, stirring continuously until smooth. Add the pancetta and chopped fresh flatleaf parsley and stir until well combined. 5. To serve, spoon pasta into warmed bowls and sprinkle with a little extra parmesan.
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