Creamy Penne

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Creamy Penne
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in

Ingredients

for
6
Ingredients
salt (to taste)
16 ounces
1 tablespoon
good-quality olive oil
6 ounces
Pancetta (chopped)
2 cloves
garlic (peeled and finely chopped)
¼ cup
¼ cup
heavy cream
2
large eggs
1 cup
freshly grated Parmesan cheese (plus extra to serve)
¼ cup
fresh oregano (or parsley)
freshly ground Black pepper (to taste)
How healthy are the main ingredients?
garlicoregano

Preparation steps

1.
Bring a large pot of salted water to a boil, add pasta and cook according to package instructions or until al dente. Drain well.
2.
Meanwhile, heat olive oil in a large skillet over medium heat and cook chopped pancetta until slightly crisp and the fat is rendered, about 2 to 3 minutes, stirring frequently. Add garlic, continue cooking for an additional minute. Add the wine and heavy cream and cook until slightly thickened, about 3 to 4 minutes.
3.
Meanwhile, in a separate bowl whisk the eggs and add Parmesan; whisk again until smooth and blended. Season with salt and pepper, to taste. Set aside.
4.
Add the hot, drained penne to the skillet with the pancetta and cream sauce. Toss to coat spaghetti. Add the egg and cheese mixture and quickly heat through, whisking until the eggs thicken. Remove from heat so the eggs do not scramble. Add chopped oregano and toss. Divide between plates and serve immediately. Sprinkle with additional cheese, if desired.