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Penne a la Carbonara

Prep Time: 10 min
Cook Time: 15 min
Serves: 6 servings


  • 100 g Bacon, finely chopped
  • 1 tsp (2 g) Black Pepper, freshly cracked
  • 1 cup Water
  • 1 Egg Yolks, at room temperature
  • 1/2 cup (125 ml) Cooking Cream
  • 1/2 cup (50 g) Parmesan Cheese, freshly grated
  • 300 g Penne Pasta
  • Boiling Water for cooking Pasta
  • 3 tbs (15 g) fresh Parsley Leaves, chopped


  1. Sauté Bacon in a large frying pan until golden and crispy.
  2. Add Black Pepper and Water, and turn down heat and keep warm.
  3. In a mixing bowl, whisk together Egg Yolk, Cream and Parmesan Cheese until smooth.
  4. Meanwhile cook Pasta until al-dente. Drain and add to the pan.
  5. Remove from heat and while still hot, add cream mixture to the hot pasta, stirring constantly to prevent the egg from curdling.
  6. 6.    Stir in fresh chopped Parsley and serve.
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