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Penne Carbornarra


serves 4
· One bag of Penne
· 8 strips of bacon
. Mushrooms of your choice
· 2 egg yolks · Heavy Whipping Cream (Half Pint)
· Parmesan Cheese.
· Parsley (Handful)

Bring a pot of water to a boil. When it boils, add a teaspoon of olive oil and a dash of salt.
Throw in the penne. Make sure to stir once in a while to prevent the pasta from sticking. Bring a pan to highest heat setting, throw on the strips of bacon. The number you can throw on depends on the size of your pan. I do four at once. No oil is needed! Make sure to flip all of these once. I usually give them 3 minutes on each side. As the bacon is cooking, take the two eggs. Crack them in the middle. Make sure the two halves are intact. Now move the yoke and white from shell to shell making sure to transfer the yoke. This will separate the white from the yoke and eventually leaving the yoke in one of the shells. Throw the eggs in a bowl, whisk them, and leave them there. The bacon is ready when it becomes brittle and crispy. Take them out of the pan and let them rest on the plate. In my experience, my pasta is ready when I have my bacon ready. Do consider that I do two rounds of bacon. But the directions will usually say the amount of time needed. Now take the bacon and use your hands and just crush them to pieces about the size of your nails on your index finger. It really doesn’t matter, whatever you prefer. Drain the pasta. Fire up the pan to high again making sure it’s clean from the oil left from the bacon. Put in the musrooms and fry in fresh olive oil till they start to get a little colour then add the bacon and fry till it is hot again. Pour in all of the heavy whipping cream and stir till it boils. The heavy whipping cream is ready when it forms a foamy texture. I usually just wait 30 seconds. Turn off the heat and wait for it to cool. When it cools pour in the egg yolks. It’s very important to wait for the heavy whipping cream to cool because otherwise the egg yolks will cook! It’s cool when you can comfortably stick your finger in. Throw in the pasta and parsley and mix them together, add a palm full of parmesan. Serve and dine!


Taste: ★★★★★

Ease: ★★★★

Cost: ★★★★


April 14, 2006 - Posted by | Italian


  1. must love pasta! nice site… now cook for US!

    Comment by lynn | April 14, 2006

  2. Lynn thanks for you comments, you are our first guest. Maybe we should cook for you as a prize? We welcome any recipes (inclulding photos) that you may wish to have published too. Please share the link to this site with all your friends! “CASEATS”

    Comment by danbyj | April 14, 2006

  3. Your recipes look fantastic! All the best!

    Comment by SGE | April 14, 2006

  4. Hi all!
    Great site. Keep up the good work.Read about you all via your post on JO.
    All your recipes are very workable. One small minuspoint though : pasta carbonara should never ever be with mushrooms and better use light cream or milk. Sorry but I’m a fussy one when it concerns carbonara.

    Take care.

    Comment by Sabine | April 17, 2006

  5. AWESOME WEBSITE you have here. Love the layout, the organization, the high resolution pictures and most of all, the easy to follow recipes. Just looking at this website makes my mouth water.

    Comment by Kimmy | May 8, 2006

  6. great site and very delicious recipe. I made this to surprise my girlfriend and she loved it. thanks guys. I highly recommend this recipe. very good.

    Comment by joe | May 8, 2006

  7. I totally made this last night! It was sooo easy to make, but the amount of heavy cream doesn’t cover 1 lb worth of penne so my family was sort of sad about that. It was soooo good! I love it. Thank you so much for this recipe!

    Comment by Charlene | June 10, 2006

  8. Now that is pretty much how I’ve made carbonara except I always beaten in the whites too. I’ll have to try it your way since it’s being so highly rated! The picture certainly looks good.

    Good luck with the collegEATS thing. I did a week like that on my blog and came away with a worrying addiction to bargain bins. You have been warned! 😉

    Comment by Ros | August 10, 2006

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